Vegetable beef and barley soup (cook's of crocus hill)
1 soup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 1½ | cup | Onions, diced |
| 1 | cup | Carrots, diced |
| 1 | cup | Celery, diced |
| 2 | teaspoons | Garlic, minced |
| 1 | pounds | Mushrooms, sliced |
| 1 | pounds | Beef stewing meat, diced |
| 3 | quarts | Beef stock, warmed |
| ¼ | teaspoon | Nutmeg |
| 1 | teaspoon | Dried leaf thyme |
| 2 | tablespoons | Fresh dill weed, minced (or 1 ts. dried) |
| 2 | tablespoons | Parsley, minced |
| 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 Cook's of Crocus Hill attended by- Mary Riemerman Submitted By MARY RIEMERMAN On 02-14-95