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PostPosted: Sun Nov 05, 2006 8:37 pm 
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Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
This is a variation on a recipe that calls for pork tenderloin - but my oldest hates pork so we adapted it for him... and he LOVED it. This is a minor miracle in our house - for my oldest to like something we have cooked. LOL.

Grilled Beef & Barley Soup

1 Tbsp olive oil
1 medium onion, chopped
1 small red pepper, chopped (optional*)
1 cup chopped portobello mushrooms (stems removed) (optional*)
1/2 cup red wine
6 cups beef stock
1 cup apple juice (or apple cider - the alcoholic kind)
1/2 cup (or more) cooked barley (see note below)
1/4 cup chopped fresh basil (I would think 1-2 tsp dried would be okay)
1 Tbsp chopped fresh rosemary (1/4 tsp dried)
1 Tbsp chopped fresh thyme (1/4 tsp dried)
1 lb beef tenderloin or pork tenderloin - grilled and sliced (we use the BBQ)

1. In a large soup pot, heat the oil.
2. Add the onion, red pepper and mushrooms.
3. Saute for 5 minutes (or more) or until the pepper is tender. (See note below about onions.)
4. Add the wine, stock, apple juice, barley, basil, rosemary and thyme.
5. Bring to a boil; reduce heat and simmer for 10 minutes.
6. Add the beef/pork tenderloin and simmer another 2 minutes.

* If you want to make this soup kid-friendly, you can either omit the peppers and mushrooms, or saute the mushrooms and then red peppers on the side and add them into the adults' bowls. We did this to avoid a lot of crying and wailing... :)

Notes:
a. My DH fries the onions a lot longer than 5 minutes - he fries them until they're pretty much caramelized (and very tasty).
b. When we were avoiding barley, we used cooked orzo ("birds' tongue" pasta) and different kinds of rice as substitutes. Just as nice!

K.

_________________
Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma


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