St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Beef, barley, and mushroom soup

4 Tbsps. real butter
1 lb. lean stew meat
1/2 c. flour
1 8-oz. pkg. mushrooms, sliced
1/4 c. celery, diced
1 c. onions, diced
1/4 c. carrots, diced
10 c. beef stock 
1/2 c.. pearl barley
1 tsp. fresh thyme leaves (or dried thyme to taste)
salt and pepper

Toss the stew meat in flour. 
In a large soup pot, brown the floured meat in the butter. 
Add all vegetables and saute' for four minutes, stirring constantly. 
Add stock and barley. Cover, bring to boil, and simmer for two hours 
until barley is soft and beef is tender. Salt and pepper to taste. 

At this point we like to fish out the beef and dice it fairly fine 
so that it is distributed evenly throughout the soup.

Don in Austin

From: Donald Boyd
To: Anglican@stsams.org 
Date: Mon, 15 Nov 2004
Subject: A cool-weather soup recipe