| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
|
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Whole-wheat flour |
| 1 |
ts |
Herbal salt substitute |
| 1 |
lb |
Lean stew meat — cut into |
| 1 |
|
" chunks |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped onion |
| 1 |
tb |
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 |
tb |
Basil |
| 1 |
|
Bay leaf |
|
|
Herbal salt substitute — to |
|
|
Taste |
|
|
Freshly ground pepper |
INSTRUCTIONS
1. In a shallow bowl combine flour and salt substitute. Dredge chunks of
meat in flour mixture.
2. 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.
3. 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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