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Barley Beef Celeriac And Cabbage Soup

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CATEGORY CUISINE TAG YIELD
Meats, Grains Cooked meat, Lowfat, Soup 2 Servings

INGREDIENTS

3 c Water
1/4 c Barley
1 Garlic clove, sliced
1 Carrot
1 Celeriac
3 t Mushroom bouillon base
1/2 t Dried thyme
1 t Peanut oil
1 c Shredded cabbage, loosely
packed
Leek or green onions, to
taste
Pepper
1/4 c Button mushrooms, optioanl
3 oz Sirloin steak, trimmed
leftover
1 t Sherry
2 T Chopped fresh cilantro, or
parsley
1/2 c Cooked black beans, drained
and rinsed
Maggi, to serve

INSTRUCTIONS

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
<phannema@wizard.ucr.edu> on Nov 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 235
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 6mg
Sodium: 221.7mg
Potassium: 469mg
Carbohydrates: 41.6g
Fiber: 11.2g
Sugar: 3.6g
Protein: 9.9g


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