Speaking of hadda, I made a rich beef, barley, and vegetable soup. For the first time, mind, but it's the textbook example applied soup theory. Beef (first time I've bought beef in I can't remember when) browned in three small batches with a little soy sauce to help it along, each batch deglazed with red wine, set aside. Three large onions caramelized to jelly in the same pot. Everything simmered with coarsley chopped onion, carrot, and parsnip, 'bout a cup of barley. Adjust flavor with salt, pepper, a touch of beef bouillion. Better the next day. Blond version, by wife's request, started with a kosher chicken, bones cracked and skins simmered twice for a richer broth. When cold, you could stand a metal spoon in it.
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