Recipe - Hearty Beef And Barley Soup

1/3 cup Wholewheat flour
1 teaspoon Herbal salt substitute
1 pound Lean stew meat cut into
1 " chunks
2 tablespoon Olive oil
1 cup Chopped onion
1 tablespoon Minced garlic
One half cup Grated carrots
One half cup Chopped celery
1 cup Diced tomato
1 cup Barley
5 cup Defatted Chicken Stock or
Veal stock
2 tablespoon Basil
1 Bay leaf
Herbal salt substitute to
Taste
Freshly ground pepper

1. In a shallow bowl combine flour and salt substitute. Dredge chunks of
meat in flour mixture.

2. In a large stockpot over mediumhigh heat, quickly brown chunks of meat
in hot oil. Add onions and garlic and cook until soft (3 to 5 minutes). Add
carrots, celery, and tomato and continue cooking for 5 minutes.

3. Add barley, stock, and basil, and bring to a boil. Crush bay leaf and
wrap in piece of cheesecloth or place into a tea ball. Add to soup. Lower
heat to simmer and cook until barley is soft (20 to 25 minutes). Season to
taste with salt substitute and pepper. Remove bay leaf before serving.

Makes 8 cups.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip