The recipe is from the Relish magazine out of the Star News from last week. It was really easy to make and it tasted great. I made crescent rolls with it because I had a tube left over but any type of roll would be really good with this soup even if you just have butter and bread. Very hearty and warming soup. I was pleasantly surprised to realize that if I substituted lamb for the beef this would be Scotch Broth, one of my favorite childhood soups that is hard to find in the store.
1/2 lb sirloin steak, cut into 1 1/2 inch pieces
2 tbls olive oil (or grape seed oil or corn or any high temp oil)
1 cup diced onions
1 cup diced carrots
1/2 cup diced celery (I added this)
1 (12oz package) mushrooms, coarsely chopped
1/2 cup uncooked quick-cooking barely***
1 can beef broth
5 cups water
1 tsp coarse salt
1/4 tsp pepper
2 cups Swiss Chard (I used Kale instead of the Swiss Chard)
Heat oil in a large pot over medium heat. Add beef and saute until brown add onions, carrots and celery; saute about 7 minutes....then add mushrooms and saute about 8 minutes.
Add barely, broth, water, salt and pepper; stir to combine. Bring to a boil; reduce heat, add Kale (Swiss Chard) and cook about 40 minutes.
Makes about 6 cups.
*** I did not have quick cook barely so I pre-cooked regular barely and added that in.
This is really good for a cold winter supper. And it is great the next day and I bet it freezes really well.
Happy cooking...and remember make that perfect bite!
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