Beef Mushroom and Barley Soup

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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