Barley Beef Celeriac and Cabbage Soup

2 Servings

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Barley Beef Celeriac and Cabbage Soup Ingredients

3 c Water	Leek or green onions; to
1/4 c Barley	Pepper
1 lg Garlic clove; sliced	1/4 c Button mushrooms; optioanl
1 Carrot	3 oz Sirloin steak; trimmed,
1 sl Celeriac	ADDITIONS
3 ts Mushroom bouillon base	1 ts Sherry
1/2 ts Dried thyme	2 tb Chopped fresh cilantro; or
SAUTE	1/2 c Cooked black beans; drained
1 ts Peanut oil	Maggi; to serve
1 c Shredded cabbage; loosely

Instructions for Barley Beef Celeriac and Cabbage Soup

Heat water, barley and garlic in a medium sauce pan. Bring to a boil. Meanwhile, coarsely chop equal amounts of carrot and pared celery root. Add the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and simmer for about 15 mins. Do not cook all the starch from the barley. Heat the peanut oil in a skillet and stirfry the thinly shredded cabbage and thinly sliced leek (or scallions). Pepper generously. Add 2 to 3 ounces of leftover beef or pork, diced into 1/2" or smaller pieces and mushropoms; heat through then keep warm. Increase the temperature under the soup pot and add the sherry. When the alcohol has evaporated, add the cilantro (or a mix of parsley and cilantro), black beans, and the contents of the skillet. Turn off the heat; stir to combine. Serve in wide pasta bowls to show off the colors. Offer Maggi or other seasoning sauce. Serves 4 appetizers or 2 entrees. HALF : 300 cals, 6.3 g fat, 18.3% Recipe by: Hanneman (1997 Nov) Riverside Posted to Digest eat-lf.v097.n300 by KitPATh on Nov 26, 1997

Main Ingredient: BeefCuisine: Uncategorized