---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef and Barley Soup
 Categories: Diabetic, Soups/stews, Beef, Lamb
      Yield: 8 Servings
 
    1/2 lb Stewing lamb or beef;               2 lg Carrots; diced
      6 c  Water;                              2    Leeks; sliced white
part
      1    Bay leaf;                                -- only
    1/4 ts Whole black peppercorns;            1    Onion; finely
chopped
    1/2 c  Pot or pearl barley;                1 c  Diced rutabaga or
turnip;
      2    Stalks celery; diced                     Parsley; chopped
 
  Cut meat into 3/4" cubes; trim and discard fat.
  
  In large saucepan or soup kettle, combine meat, water, bay leaf, and
  peppercorns; bring to boil. Reduce heat, cover and simmer for 1 hour,
  skimming off foam occasionally.
  
  Meanwhile, in small saucepan, cover barley with water. Bring to boil.
Rinse
  and strain. Add to soup pot with celery, carrots, leeks, onion, and
  rutabaga; bring to boil. Reduce heat and simmer for about 30 minutes
or
  until barley is tender.
  
  Ladle into soup bowls or tureen. Garnish with parsley.
  
  8 servings/serving size: 1/8 recipe
  
  NOTE: Some cookbooks may refer to this as barley broth. It is a
  full-bodied, economical medley of vegetables, bits of meat, and barley
that
  makes a great, satisfying meal on its own.
  
  NOTE: Beef and Barley Soup (Scotch Broth -- British)
  
  PERSONAL NOTE: Used leftover turkey after Thanksgiving.  I am sure all
the
  good Brits will forgive me...:-))))
  
  Food Exchanges per serving: 1 STARCH + 1 VERY LEAN MEAT; CAL: 106;
TOTAL
  FAT: 2g; SATURATED FAT: 1g; CHOL: 18mg; SOD: 35mg; POT: 257mg; CARB:
15g;
  PRO: 8g;
  
  Source: World-Class Diabetic Cooking
  
  Brought to you and yours via Nancy O'Brion and Clan
 
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