• Freezable Soups - 57

    From Dave Drum@1:3634/12 to All on Tue Mar 7 16:46:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beef Barley Soup w/Roasted Vegetables
    Categories: Beef, Grains, Vegetables, Herbs, Mushrooms
    Yield: 8 servings

    1/4 c A-P flour
    1 ts Salt
    1/2 ts Pepper
    1 lb Beef stew meat ib 3/4"
    - cubes
    5 tb Olive oil; divided
    1 lg Portobello mushroom; stemmed
    - chopped
    1 md Onion; chopped
    1 Fennel bulbl chopped
    1 cl Garlic; minced
    8 c Beef stock
    2 c Water
    2 c Diced, peeled, butternut
    - squash
    1 lg Baking potato; peeled,
    - diced
    2 lg Carrots; in 1/2" slices
    2/3 c Quick-cooking barley
    2 ts Minced fresh thyme
    ds Ground nutmeg
    1/4 c Minced fresh parsley

    In a small bowl, mix the flour, salt and pepper;
    sprinkle over beef and toss to coat. In a Dutch oven,
    heat 2 tablespoons oil over medium heat. Add beef; brown
    evenly. Remove from the pan.

    In the same pan, heat 1 tablespoon oil over medium-high
    heat. Add the mushroom, onion and fennel; cook and stir
    for 4-5 minutes or until tender. Stir in garlic; cook 1
    minute longer. Add stock and water, stirring to loosen
    browned bits from pan. Return beef to pan. Bring to a
    boil; reduce heat. Cover and simmer until meat is
    tender, 40-60 minutes.

    Meanwhile, set oven @ 425ºF/218ºC. Place the squash,
    potato and carrots on a greased 15x10x1-in. baking pan;
    drizzle with remaining oil and toss to coat. Bake until
    vegetables are almost tender, 20-25 minutes, stirring
    twice, .

    Add barley, thyme, nutmeg and roasted vegetables to
    soup; return to a boil. Reduce heat; cover and simmer
    until barley is tender, about 10-12 minutes longer.
    Sprinkle with parsley.

    Gayla Scott, West Jefferson, North Carolina

    Makes 8 servings (3 quarts)

    RECIPE FROM: https://www.tasteofhome.com

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