Vegetable Beef And Barley Soup (cooks Of Crocus Hill) Recipe
Yield: 1 soupRecipe by luhu.jp
Ingredients:
3 tbsp: Unsalted butter,
3 quart: Beef stock, warmed
1 1/2 cup: Onions, diced
1/4 tsp: Nutmeg,
1 cup: Carrots, diced
1 tsp: Dried leaf thyme,
1 cup: Celery, diced
2 tbsp: Fresh dill weed, minced, (or
2 tsp: Garlic, minced
-1 ts.: dried),
1 lbs: Mushrooms, sliced
2 tbsp: Parsley, minced
1 lbs: Beef stewing meat, diced
Salt and pepper to taste,
Directions:
YIELD; 3 quarts
Melt the butter in a large soup or stockpot. Add onions, celery,
carrots, and garlic and saute until tender, but not browned.
add diced beef and saute briefly. Add mushrooms, and cook till soft.
Add warmed stock, nutmeg and barley. Bring to a boil, skimming any
foam from the top. Reduce heat and simmer for 2 hours, or until
barley is tender.
Just before serving, stir in dill weed and parsley. Season with salt
and pepper to taste.
from a class at Cooks of Crocus Hill attended by- Mary Riemerman
Submitted By MARY RIEMERMAN On 02-14-95
Source from luhu.jp
Melt the butter in a large soup or stockpot. Add onions, celery,
carrots, and garlic and saute until tender, but not browned.
add diced beef and saute briefly. Add mushrooms, and cook till soft.
Add warmed stock, nutmeg and barley. Bring to a boil, skimming any
foam from the top. Reduce heat and simmer for 2 hours, or until
barley is tender.
Just before serving, stir in dill weed and parsley. Season with salt
and pepper to taste.
from a class at Cooks of Crocus Hill attended by- Mary Riemerman
Submitted By MARY RIEMERMAN On 02-14-95
Source from luhu.jp