Name: Karl Ratzsch's Beef Vegetable Soup
Ingredients: 1/2 c Quick-cooking barley; (uncooked); 5 c Water; 2 tb Butter; 1/2 c Chopped celery; 1/2 Chopped Spanish onion; 1/2 c Chopped carrot; 1/2 c Peeled and chopped parsnip; 1 c Chopped cabbage; 1/2 c Fresh or frozen corn; 1/2 c Peeled and chopped rutabaga; 1/4 c Peeled and chopped turnip; 1/2 c Chopped green beans; 1 sm Clove garlic; minced; 7 c Hot; homemade beef stock; 1 Bay leaf; 1/4 ts Worcestershire sauce; 1 cn (10 3/4 ounces) whole peeled tomatoes; seeded, chopped and drained; 1/2 Cup; about, cubed, cooked steak, (prime rib or sirloin work well); 1 ts Freshly chopped parsley; Salt and black pepper to taste

As Christians growing into maturity in Christ, we don't deny our feelings, but rather we pray for our feelings to be aligned with the gospel, aligned with the Word of God, aligned in ways that will only bring glory to Christ, aligned with biblical truth. We want our feelings not to drive the equation of decision-making and understanding. We want feelings to follow. We don't want to be unfeeling. That would be to be unhuman. That would be a denial of how we are made in God's image. That would be not only to be insensitive, but incapable of empathy. That can't be right. But at the same time, we have to recognize it can't be right for feelings to drive everything.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Spanish		1	Servings

INGREDIENTS

1/2	c	Quick-cooking barley; (uncooked)
5	c	Water
2	tb	Butter
1/2	c	Chopped celery
1/2		Chopped Spanish onion
1/2	c	Chopped carrot
1/2	c	Peeled and chopped parsnip
1	c	Chopped cabbage
1/2	c	Fresh or frozen corn
1/2	c	Peeled and chopped rutabaga
1/4	c	Peeled and chopped turnip
1/2	c	Chopped green beans
1	sm	Clove garlic; minced
7	c	Hot; homemade beef stock
1		Bay leaf
1/4	ts	Worcestershire sauce
1	cn	(10 3/4 ounces) whole peeled tomatoes; seeded, chopped and drained
1/2		Cup; about, cubed, cooked steak, (prime rib or sirloin work well)
1	ts	Freshly chopped parsley
		Salt and black pepper to taste

INSTRUCTIONS

Notes: Karl Ratzsch's Restaurant, 320 E. Mason St., Milwaukee, WI.
Milwaukee Journal Sentinel.
Boil barley and water in 2-quart saucepan 25 minutes or until tender.
Drain; set aside.
Heat butter in 4-quart saucepan. Add celery, onion, carrot, parsnip,
cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5
minutes. Add hot stock, bay leaf and Worcestershire sauce. Simmer slowly 30
minutes, then add drained barley, chopped tomatoes and cooked steak. Simmer
15 minutes. Add parsley and salt and pepper. Remove bay leaf and serve.
Makes 6 to 8 servings.
John Poulos, executive chef, sent the recipe.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998

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