• St. Humbert 08

    From Dave Drum@1:229/452 to All on Tue Jul 13 19:48:50 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Connie Humbert's Best Ever Beef Barley Soup
    Categories: Beef, Grains, Vegetables, Mushrooms
    Yield: 6 servings

    1 lb Boneless chuck roast;
    Trimmed, in 1/2" pieces
    1 1/2 c Thin sliced carrot
    1 1/2 c Thin sliced celery
    2/3 c Chopped onion
    8 oz Sliced mushrooms
    2 tb Less-sodium beef base
    10 c Water
    1 Bay leaf
    1 c Uncooked pearl barley
    1/2 ts Salt
    1/2 ts Black pepper
    1 tb Garlic

    Prepare all the beef and vegetables. If beef is uncooked
    you may brown it in the bottom of the soup pot or
    pressure cooker you are going to cook your soup in, but
    this soup is good if you don't do this. For Soup pot:
    Put all the meat and vegetables in a large soup pot. Add
    water till the level of water is 3 to 4 inches above the
    meat and vegetables. Bring to a boil. Reduce heat and
    simmer for 20 minutes or till carrots and barley are
    completely tender, stirring occasionally. Watch out for
    it sticking on and add water as needed. When the soup is
    done cooking SEASON to taste

    FOR PRESSURE COOKER: Put all the meat and vegetables in
    pressure cooker. Add water till pot is 3/4 full and
    water is a couple inches above the meat and vegetables.
    Put on the cover and following directions for your
    pressure cooker bring it to 10 lbs pressure and cook for
    15 minutes. Remove it from the heat and let it cool by
    itself for about 15 minutes till no steam escapes if you
    tap the petcock and the petcock can be removed. Open the
    pressure cooker and SEASON the soup and add water to the
    consistency you like.

    RECIPE FROM: https://www.justapinch.com

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