-Amanda
Carrot and Barley Stew
4 carrots, peeled and cut in chunks
1 pint of mushrooms, sliced
1 small onion, diced
1 cup of barley
2 tbsp grated fresh ginger
4 cups beef broth*
2 stalks of celery
1 tbsp olive oil
1 tbsp butter
salt and pepper to taste
In a medium soup pan, saute onion and mushrooms in olive oil and butter. Add the barley and toast it in the oil. When it starts to brown, quickly add the carrots, celery, ginger and beef broth. Season to taste. Let simmer for an hour and half.
*use vegetable broth for a vegetarian meal. Omit butter for a vegan meal.
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