Subj : Freezable Soups - 57 To : All From : Dave Drum Date : Wed Mar 08 2023 04:45:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Beef Barley Soup w/Roasted Vegetables Categories: Beef, Grains, Vegetables, Herbs, Mushrooms Yield: 8 servings 1/4 c A-P flour 1 ts Salt 1/2 ts Pepper 1 lb Beef stew meat ib 3/4" - cubes 5 tb Olive oil; divided 1 lg Portobello mushroom; stemmed - chopped 1 md Onion; chopped 1 Fennel bulbl chopped 1 cl Garlic; minced 8 c Beef stock 2 c Water 2 c Diced, peeled, butternut - squash 1 lg Baking potato; peeled, - diced 2 lg Carrots; in 1/2" slices 2/3 c Quick-cooking barley 2 ts Minced fresh thyme ds Ground nutmeg 1/4 c Minced fresh parsley In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan. In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes. Meanwhile, set oven @ 425ºF/218ºC. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Gayla Scott, West Jefferson, North Carolina Makes 8 servings (3 quarts) RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... War is peace. Freedom is slavery. Catsup is a vegetable. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .