Shiitake Barley Soup

From Seiku Watanabe, Retirees Unit, Oahu

• 1/2 pound flank steak, sliced 1/4-inch thick
• 4 cups water
• 1 1/2 cups beef or chicken broth
• 3/4 cup pearl barley
• 1/3 cup fresh chopped parsley
• 2 medium carrots, sliced into chunks
• 2 celery stalks, quartered
• 1 teaspoon Hawaiian rock salt
• 6 medium shiitake, soaked in arm water, stems removed, caps sliced in thirds
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup finely chopped Maui onion
• 1/4 cup finely chopped green onion

In a large soup pot, place beef and water. Bring to a boil and skim off froth. Add beef or chicken broth, barley, parsley, carrots, celery, Hawaiian salt, shiitake, and pepper. Simmer 45 minutes to 1 hour.

Ladle soup into two bowls and garnish with the Maui and green onion. Serves 2.