| 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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