Beef Barley Soup
I have mentioned before my love of How To Cook Without A Book. Here is another example of why.
At the end of each section/technique is a short bullet summary which is really all you need. From the supper soup, "Know the formula- 1 onion, 1 pound of vegetables, 1 pound of meat, 1 quart of stock, 1 cup of tomatoes, plus starch and seasonings"
For this soup, my veggies will be carrots because that is what I have on hand. The meat will be leftover pot roast. The starch will be barley - The key with the starch is that it should be either quick cooking or already cooked seperately. For spices I will use a pinch of thyme to echo the flavors of the pot roast.
Saute the onion and carrots a bit. Add everything else and simmer for about 20 minutes or until the starch is tender. It is that easy and
At the end of each section/technique is a short bullet summary which is really all you need. From the supper soup, "Know the formula- 1 onion, 1 pound of vegetables, 1 pound of meat, 1 quart of stock, 1 cup of tomatoes, plus starch and seasonings"
For this soup, my veggies will be carrots because that is what I have on hand. The meat will be leftover pot roast. The starch will be barley - The key with the starch is that it should be either quick cooking or already cooked seperately. For spices I will use a pinch of thyme to echo the flavors of the pot roast.
Saute the onion and carrots a bit. Add everything else and simmer for about 20 minutes or until the starch is tender. It is that easy and
I love cooking without a book, though I do a lot of cooking *with* books, too! Your recipe sounds good and very easy. My favorite beef barley soup is this one:
ReplyDeletehttp://plainolfood.blogspot.com/2008/09/beef-barley-and-vegetable-soup.html
But I'm going to try yours, too. Thanks!