Chef-Cruiser Karen Even­den pro­vides recipe ideas for beef bar­ley soup that will warm tum­mies on cold nights.

Passage Maker - - @Rest -


In­cred­i­bly and and in ahead a plump loaded bowl. of time easy Since bar­ley, with and to nu­tri­tious it this is pre­pare, freezes per­fect soup well, veg­gies, is down­right as the a it fam­ily com­plete can ten­der de­li­cious, be din­ner made meal beef, or a yummy The list ca­sual of veg­eta­bles Sun­day sup­per in­cluded with in friends. the recipe is meant as a guide­line. Feel free to in­clude or sub­sti­tute some of your fa­vorites—zuc­chini, bell pep­pers, spinach, kale, chard, pota­toes, green beans, peas, and corn would all make great ad­di­tions to the pot. And while the soup is sim­mer­ing, why not bake up an easy yeast bread? I prom­ise that the aroma of fresh bread will bring ev­ery­one run­ning to the ta­ble.

1 cut 1 1 into lb tbs medium ½ beef olive inch round oil onion, pieces or diced chuck roast, 2 1 car­rots, cel­ery stalk, peeled diced and diced 14.5 oz (1 can) diced toma­toes 4c beef broth ¼ lb mush­rooms, sliced thin ¾c pearled bar­ley Wa­ter, as needed ½c finely chopped pars­ley Kosher or fine sea salt, to taste Freshly ground pep­per, to taste

In a large stock­pot or Dutch oven, brown the meat in the olive oil over high heat un­til juices have evap­o­rated, about 8 min­utes. Add the onions and stir un­til they are just be­gin­ning to brown, about 5 min­utes. Re­duce the heat to low and add car­rots, cel­ery, toma­toes and broth. Sim­mer un­cov­ered for 45 min­utes. Stir in the mush­rooms and bar­ley and, if needed, add wa­ter. Sim­mer for an ad­di­tional 45 min­utes, stir­ring oc­ca­sion­ally and adding wa­ter as needed or de­sired. Stir in the pars­ley and cook for 10 more min­utes. Taste, ad­just the sea­son­ings, and la­dle into warm soup bowls.

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