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water barley garlic carrot celeriac mushroom bouillon base thyme peanut oil green onions button mushrooms sirloin steak sherry fresh cilantro black beans
Viewed: 108 - Published at: 7 years agoIngredients
- 3 c. water
- 1/4 c. barley
- 1 lrg garlic clove sliced
- 1 x carrot
- 1 slc celeriac
- 3 tsp mushroom bouillon base
- 1/2 tsp dry thyme
- 1 tsp peanut oil
- 1 c. shredded cabbage loosely packed leek or possibly green onions to taste pepper
- 1/4 c. button mushrooms optional
- 3 ounce sirloin steak, trimmed leftover
- 1 tsp sherry
- 2 Tbsp. minced fresh cilantro or possibly parsley
- 1/2 c. cooked black beans liquid removed and rinsed maggi to serve
Method
- Heat water, barley and garlic in a medium sauce pan.
- Bring to a boil.
- Meanwhile, coarsely chop equal amounts of carrot and pared celery root.
- Add in the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and simmer for about 15 mins.
- Don't cook all the starch from the barley.
- Heat the peanut oil in a skillet and stir fry the thinly shredded cabbage and thinly sliced leek (or possibly scallions).
- Pepper generously.
- Add in 2 to 3 ounces of leftover beef or possibly pork, diced into 1/2" or possibly smaller pcs and mushrooms; heat through then keep hot.
- Increase the temperature under the soup pot and add in the sherry.
- When the alcohol has evaporated, add in the cilantro (or possibly a mix of parsley and cilantro), black beans, and the contents of the skillet.
- Turn off the heat; stir to combine.
- Serve in wide pasta bowls to show off the colors.
- Offer Maggi or possibly other seasoning sauce.
- Serves 4 appetizers or possibly 2 entrees.
- NOTES : We had this soup for lunch made with leftovers from a restaurant meal.
- Very colorful and satisfying.
- What would we do without our bouillon bases
- So fast and convenient...
