Beef Barley Soup
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Cooking time: 60 minutes for menu |
Beef Barley Soup Time: 60 minutes
This makes enough for 2 meals - cook once, eat twice
1 lb (500 gr) lean beef - for stew or fondue
1 large or 2 smaller onion
3 stalks celery
3 - 4 carrots
1 can whole tomatoes, 15 oz (450 gr jar)
5 - 6 cups beef stock
1/2 pearl barley or 3/4 cup quick cooking barley this is a tough one - the size varies. Mine was
quite small and cooked in 10 minutes- so I started with 1/2 cup and added another 1/4 cup. It didn't
expand nearly as much as traditional pearl barley - which I can't get... In the US I used 1/2 cup pearl...
1 tsp thyme
1 tsp marjoram
1 bay (laurel) leaf
1 tbs oil
Chop onion. Slice celery. Slice carrots into 1/4" (.6cm) rounds - cutting in half if too big. Cut beef into bite-size pieces. Chop tomatoes reserving all juices. Heat oil in soup pot. Add onions and sauté briefly. Add beef and brown lightly. Add all remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 40 - 50 minutes, until vegetables are tender and barley is done. Serve. The rest is for Wednesday - an easy meal before the big day
Garlic Scone Time: 25 minutes
1 1/8th cups flour (1/8 =2 tbs)
1 1/4 tsp baking powder
2 tbs butter
1/2 tsp garlic powder
1/3 cup milk
Mix all dry ingredients in medium bowl. Cut in butter with pastry cutter or fork until it looks like 'crumbs'. Add milk and stir until sort of combined. Dump the whole floury mess onto a non-stick baking sheet and pat it into a 3/4 inch round with your hands - but don't handle it a lot, just kind of push it into shape. It will be 5 - 6 inches in diameter. With a long knife carefully divide it into quarters, cutting about 1/2 way through. Bake at 450F (230C) for 12 - 14 minutes, until lightly browned. Remove and serve, warm with butter.
Cooking Schedule: 60 minutes |
Relax with that last bit of wine from yesterday |
Cooking for Two? Or more?
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