I woke up to a cold rainy dreary day (my favorite weather!) and thought that it should be a soup day. I decided to make beef barley soup. I started by cubing 2 pounds of beef chuck into 1/2 dice. Then I browned it on all sides in olive oil and seasoned it with salt and pepper. You take the beef out of the pot...
and then brown 2 diced onions and a pound of sliced mushrooms in the remaining oil. I soaked about a cup of dried mushrooms and diced them and added them too. I strained the liquid from the mushrooms and added it for additional flavor.
Once the onions start to turn golden, I added a bit over a cup of barley and 6 sliced carrots. That gets stirred around and then I added 12 cups of beef broth and 2 cups of a hearty red wine. I had left over corn on the cob so I cut it off the cob and added corn from 7 ears. I also added more freshly ground pepper and about 2 teaspoons of sea salt. Then I brought the soup to a boil and turned the heat down and simmered it for about an hour.
This looks a bit cloudy because I just turned the heat down but it actually is a rather clear stock.
I placed this in a bowl to show you but I am serving it in bread bowls for lunch.
Here is a cute Halloween recipe. Take a pizza shell and brush it with melted butter. Sprinkle it with Italian seasoning and then cut it into wedges. Put a piece of provolone at the tip of each wedge. Then a piece of cheddar in the middle and a piece of American cheese along the top edge. Place these in a 350 degree oven until the cheese has melted. Savory candy corn! Not only are they cute, they are actually quite tasty too.
I woke up to a cold rainy dreary day (my favorite weather!) and thought that it should be a soup day. I decided to make beef barley soup. I started by cubing 2 pounds of beef chuck into 1/2 dice. Then I browned it on all sides in olive oil and seasoned it with salt and pepper. You take the beef out of the pot...
and then brown 2 diced onions and a pound of sliced mushrooms in the remaining oil. I soaked about a cup of dried mushrooms and diced them and added them too. I strained the liquid from the mushrooms and added it for additional flavor.
Once the onions start to turn golden, I added a bit over a cup of barley and 6 sliced carrots. That gets stirred around and then I added 12 cups of beef broth and 2 cups of a hearty red wine. I had left over corn on the cob so I cut it off the cob and added corn from 7 ears. I also added more freshly ground pepper and about 2 teaspoons of sea salt. Then I brought the soup to a boil and turned the heat down and simmered it for about an hour.
This looks a bit cloudy because I just turned the heat down but it actually is a rather clear stock.
I placed this in a bowl to show you but I am serving it in bread bowls for lunch.
Here is a cute Halloween recipe. Take a pizza shell and brush it with melted butter. Sprinkle it with Italian seasoning and then cut it into wedges. Put a piece of provolone at the tip of each wedge. Then a piece of cheddar in the middle and a piece of American cheese along the top edge. Place these in a 350 degree oven until the cheese has melted. Savory candy corn! Not only are they cute, they are actually quite tasty too.
Comments
I wish dearly I could make it for my kids but my son is gluten and dairy intolerant and my daughter is dairy intolerant.
Oh well...it's still a great idea! :)
)O(
boo
And that pizza! What a cute idea! I would absolutely make this if my kids could eat gluten and dairy. Unfortunately, they can't...but it's still a great idea.
Thanks for sharing.
)O(
boo
And that candy corn pizza! What a great idea! I'd absolutely make this for my kids if they weren't gluten and dairy intolerant. Unfortunately they are, but it's still a great idea. :)
)O(
boo
And the pizza! How cute is that? I'd love to make this for my kids, but unfortunately, they're both dairy and gluten intolerant. Nevertheless, it's still a good idea. :)
)O(
boo