GARLIC HARVEST SOUP
Source of Recipe
Jewell - CL BB
Recipe Introduction
This is a great soup. It will geed a crowd and it freezes well. I like to use good quality Steak instead of Stew meat, and I also like to use broth instaed of water.
This soup with a good sandwich will put a smile on the face of evewryone at the supper table.
List of Ingredients
1 lb Beef(stew meat)diced into bite-sized pieces
2 tsp olive oil -- divided
30 garlic cloves peeled. (Depends on size. Should make approx 1 cup garlic puree) (30 to 40)
9 Cups water
2 cans beef broth -- (approx 4 cups)
1/2 cup barley
1/2 cup wild rice
2 cups onion -- chopped
2 cups carrots -- chopped
2 cups celery -- chopped
2 cups fresh mushrooms -- sliced
1/4 cup low-sodium soy sauce
1 tsp dried thyme
1 1/2 tsp black pepper
Recipe
Heat 1 tsp olive oil in skillet over medium-high heat. Add stew beef and cook until well-browned. Set aside.
Place 2 cups of water in a large soup pot or Dutch Oven. Add the whole garlic cloves and cook over medium heat for 15-20 minutes. Remove garlic cloves with a slotted spoon, reserving water. Mash garlic cloves and remaining 1 tsp olive oil with potato masher, food processer or blender until a thick puree or paste. Set aside.
Add the remaining 7 cups of water and the 2 cans beef broth to the garlic water in the pot. Add the barley and wild rice, bring to a boil, cover, reduce heat and simmer for 15 minutes. Whisk in the pureed garlic until well blended, then add the beef and remaining ingredients, and continue to simmer until beef and vegetables are tender, approximately 1 hour. Makes approximately 20 cups.
Source:
"CL BB Great Food"
Yield:
"20 Cups"
Servings 10
Per serving: 130 Calories (kcal); 1g Total Fat; (9% calories from fat); 7g Protein; 24g Carbohydrate; 0mg Cholesterol; 537mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : I think it turned out pretty good! It's your basic beef and barley soup, but it's got a pungent garlic undertone that is in no way offensive. It also smells wonderful when cooking. It could be adapted very easily to a Vegetarian soup, simply by removing the beef from the recipe, and replacing the beef stock with Vegetable broth. I actually made my soup with Veggie Broth, but noticed that it needed a more beefy flavor (for us) so I added 'beef base' to the soup, which gave it a definite boost in richness. It's a loaded soup, lots of 'stuff' in it. It also made a full 5 qt Dutch Oven full, so that means around 20 cups. If someone wouldn't mind plugging this into MasterCook, I'd love to know the nutritional info! Anyway, here it is. Please be gentle... I have tender feelings. Jewell
|
|
member logon
