February 1
Recipe 1. Beef, Shiitake & Barley Soup (6 servings)
Ingredients
3 tsp oil, divided
12 oz lean beef chuck for stew, cut into bite-size pieces
1 large onion, chopped
2 large carrots, diced
12 oz shiitake mushrooms, stems discarded and caps sliced
2 tsp minced garlic
4 cups chicken broth
2 cups water
1/2 cup barley (not quick-cooking)
3/4 tsp kosher salt, or to taste
1/4 tsp freshly ground pepper
Directions
Heat 1 tsp oil in a 5-qt pot over medium-high heat. Add beef; cook 4 to 5 minutes until brownded. With slotted spoon, transfer beef to plate.
Add remaining 2 tsp oil to pot. Saute onion and carrots 3 minutes. Add mushrooms and garlic; saute 3 minutes more.
Return beef to pot. Add broth, water, barley, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 30 minutes or until meat and barley are tender. Season with salt to taste.
Calories 206, fiber 5 g.
Recipe 1. Beef, Shiitake & Barley Soup (6 servings)
Ingredients
3 tsp oil, divided
12 oz lean beef chuck for stew, cut into bite-size pieces
1 large onion, chopped
2 large carrots, diced
12 oz shiitake mushrooms, stems discarded and caps sliced
2 tsp minced garlic
4 cups chicken broth
2 cups water
1/2 cup barley (not quick-cooking)
3/4 tsp kosher salt, or to taste
1/4 tsp freshly ground pepper
Directions
Heat 1 tsp oil in a 5-qt pot over medium-high heat. Add beef; cook 4 to 5 minutes until brownded. With slotted spoon, transfer beef to plate.
Add remaining 2 tsp oil to pot. Saute onion and carrots 3 minutes. Add mushrooms and garlic; saute 3 minutes more.
Return beef to pot. Add broth, water, barley, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 30 minutes or until meat and barley are tender. Season with salt to taste.
Calories 206, fiber 5 g.
No comments:
Post a Comment