Don't you just love the colors of Michigan in winter?
That reminds me... I promised to share this recipe.
Beef and Barley Soup
1 Tbsp. olive oil
2 cups chopped onion
1 cup chopped celery
1 1/2 cups sliced fresh mushrooms
6 cups beef broth
1/2 cup quick cooking barley
2 cups sliced carrots
1 (6-oz) can tomato paste
1 tsp. salt
1/2 cup finely chopped parsley
1) Heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook til tender, stirring frequently, about 8 minutes. Add mushrooms and cook 5 minutes, stirring frequently. Stir in broth.
2) Bring mixture to a boil. Add barley, carrots and tomato paste Reduce heat and simmer, covered, 30 minutes, stirring occasionally.
3) Remove from heat, Stir in salt and parsley and let stand 30 minutes to thicken slightly and allow flavors to blend. Rewarm before serving. Serves 6.
I changed a couple of things... the old "yikes-I-didn't-know-I-needed-that!" routine, not to mention, who uses that much salt? It was really good.
"O bless our God, ye people, and make the voice of his praise to be heard." Psalm 66:8