Subj : St. Humbert 08
To   : All
From : Dave Drum
Date : Tue Jul 13 2021 19:51:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Connie Humbert's Best Ever Beef Barley Soup
 Categories: Beef, Grains, Vegetables, Mushrooms
      Yield: 6 servings
 
      1 lb Boneless chuck roast;
           Trimmed, in 1/2" pieces
  1 1/2 c  Thin sliced carrot
  1 1/2 c  Thin sliced celery
    2/3 c  Chopped onion
      8 oz Sliced mushrooms
      2 tb Less-sodium beef base
     10 c  Water
      1    Bay leaf
      1 c  Uncooked pearl barley
    1/2 ts Salt
    1/2 ts Black pepper
      1 tb Garlic
 
  Prepare all the beef and vegetables. If beef is uncooked
  you may brown it in the bottom of the soup pot or
  pressure cooker you are going to cook your soup in, but
  this soup is good if you don't do this. For Soup pot:
  Put all the meat and vegetables in a large soup pot. Add
  water till the level of water is 3 to 4 inches above the
  meat and vegetables. Bring to a boil. Reduce heat and
  simmer for 20 minutes or till carrots and barley are
  completely tender, stirring occasionally. Watch out for
  it sticking on and add water as needed. When the soup is
  done cooking SEASON to taste
  
  FOR PRESSURE COOKER: Put all the meat and vegetables in
  pressure cooker. Add water till pot is 3/4 full and
  water is a couple inches above the meat and vegetables.
  Put on the cover and following directions for your
  pressure cooker bring it to 10 lbs pressure and cook for
  15 minutes. Remove it from the heat and let it cool by
  itself for about 15 minutes till no steam escapes if you
  tap the petcock and the petcock can be removed. Open the
  pressure cooker and SEASON the soup and add water to the
  consistency you like.
  
  RECIPE FROM: https://www.justapinch.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I avoid things that make me fat like scales, mirrors & photos.
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