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Beef Mushroom and Barley Soup


  • 1 cup of barley
  • 3/4 pound of top round steak, cubed
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 celery ribs, chopped
  • 3 cups of small mushrooms, washed and not chopped
  • 1 tbsp of oregano
  • 6 1/2 cups of water
  • 1 3/4 cup of lima or kidney beans
  • 1 tsp of fennel seed
  • salt and pepper
  • 2 tbsp of olive oil


  1. Add the beef, barely and water to a pot.
  2. Bring the ingredients to a boil.
  3. Reduce the heat and add the remaining ingredients.
  4. Simmer covered for 50 minutes.
  5. Add salt and pepper to taste.

Serves: 5 persons




Sour Cream Butternut Squash Soup


  • 5 cups of cubed butternut squash
  • 1 onion, chopped
  • 2 tbsp of white wine
  • 3 cups of heavy cream
  • 2 tbsp of flour
  • 2 cup of vegetable broth
  • 2 tbsp of fresh dill
  • salt and pepper
  • 3 tbsp of olive oil


  1. Sautee the dill, squash, white wine and onions in the olive oil for ten minutes.
  2. Add the cream and simmer for another 4 minutes.
  3. Add the broth and flour.
  4. Simmer on a medium-low heat for 30 minutes.
  5. Add the soup to a food processor and blind until the soup is smooth.
  6. Reheat the soup and add two tbsp of olive oil before serving.
  7. Salt and pepper to taste.

Serves: 5 persons

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