| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Whole-wheat flour |
| 1 | t | Herbal salt substitute |
| 1 | lb | Lean stew meat, cut into |
| 1 | " chunks | |
| 2 | T | Olive oil |
| 1 | c | Chopped onion |
| 1 | T | Minced garlic |
| 1/2 | c | Grated carrots |
| 1/2 | c | Chopped celery |
| 1 | c | Diced tomato |
| 1 | c | Barley |
| 5 | c | Defatted Chicken Stock or |
| Veal stock | ||
| 2 | T | Basil |
| 1 | Bay leaf | |
| Herbal salt substitute, to | ||
| Taste | ||
| Freshly ground pepper |
INSTRUCTIONS
In a shallow bowl combine flour and salt substitute. Dredge chunks of meat in flour mixture. In a large stockpot over medium-high heat, quickly brown chunks of meat in hot oil. Add onions and garlic and cook until soft (3 to 5 minutes). Add carrots, celery, and tomato and continue cooking for 5 minutes. Add barley, stock, and basil, and bring to a boil. Crush bay leaf and wrap in piece of cheesecloth or place into a tea ball. Add to soup. Lower heat to simmer and cook until barley is soft (20 to 25 minutes). Season to taste with salt substitute and pepper. Remove bay leaf before serving. Makes 8 cups. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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