It's been cold cold cold here in Greenville which is the perfect weather for a good hearty soup. We made this beef, barley and shiitake soup recipe with a few modifications.
We used a cheap top cut of meat, about 3/4 pound. Added the garlic and leeks first, got them sweating and then just added the steak.
Then added an extra 1/4 cup of barley, water, fresh chopped tomato, carrots instead of parsnips, celery, shiitakes from our local asian market and a sprig of rosemary. Also added a bit of beef bouillon, salt and pepper to taste.
Yum, chunky goodness. A great way to incorporate the health benefits of barley and shiitake mushrooms.
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