There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian		1	Servings

INGREDIENTS

1	tb	Clarified butter; unsalted
1	tb	Olive oil
		Coarse salt and freshly ground pepper
2	lb	Beef shoulder; cut in 1/2" pieces
2	sm	Yellow onions; peeled and chopped
8	c	Beef stock; more if needed
1		Boquet garni: rosemary; thyme, bay leaf
3/4	c	Pearl barley
3		Carrots; peeled, 1/2" pieces
3		Parsnips; peeled, 1/2" pieces
1	lb	Mixed mushrooms*; cut in 1" pieces

INSTRUCTIONS

* Such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or
black trumpet
1. Heat butter and oil in a large pot over medium-high heat. Season beef
with salt and pepper. Sear meat in two batches on all sides until well
browned, about 5 to 7 minutes. Remove meat with a slotted spoon and set
aside. Add onions and cook, stirring constantly, until well caramelized,
about 5 to 7 minutes.
2. Return meat to pot, and add stock. Bring to a boil. Reduce heat and
simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer
for 1 hour, adding more stock if necessary. Adjust seasonings.
NOTES : The addition of exotic mushrooms to flavorful homemade beef stock
turn a familiar favorite--beef barley soup--into a special winter meal.
Serve with crusty bread, a robust red wine, and a salad, and you'll have a
deliciously comforting meal . Cultivated white button mushrooms are the
type commonly found in most supermarkets. However, wild mushrooms such as
the ones used in this soup, are increasingly available. Look for cremini or
Italian brown mushrooms, which look like a darker version of the white
variety, but are light tan with an earthier flavor. Black trumpet mushrooms
are trumpet-shaped, as the name implies, and mildly fragrant. The
yellowfoot is a golden, trumpet-shaped variety. Pumpkin-colored
chanterelles possess a delicate, nutty flavor. The oddly named hedgehog
mushroom get its name from the tiny spines under its cap.
Recipe by: Martha Stewart http://www.marthastewart.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
21, 1998

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