How To make Chuck's Barley Mushroom Winter Borscht (Vegan
1 c Barley
1/2 c Mixed baby lima beans, split
Peas, brown lentils 1 tb Olive oil
6 c Water
2 tb Miso
1 lg Onion, chopped
5 To 6 turnips, peeled and
Cubed (or 2 parsnips, or 2 Potatoes) 2 Carrots, sliced about 1/2"
Thick 1/2 To 3/4 pound mushrooms,
Sliced 3 Cloves garlic, minced
1/2 ts Pepper (or to taste)
2 ts Marjoram
1 t Rosemary
1/3 c Tamari
3 tb Unsalted butter (or magarine
For vegan)
Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours, stirring occasionally. ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup.") (If you have broccoli stems, peel and slice them and add them at this point. I also snagged about 1 cup of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was done). Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add the butter or margarine, let sit for a few minutes, and serve. If cooking the night before, you might want to add 1 cup of water and heat again just before serving; the barley tends to absorb water, and if you omit this extra water you end up with a tasty gruel. The butter can be omitted, but it makes for a heartier soup. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Chuck's Barley Mushroom Winter Borscht (Vegan's Videos
The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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The Most AMAZING Beef Butternut Stew
The cold season is here and it's time for beef butternut squash soup! Perfect for a winter dinner. Cook it in the instant pot and dinner is on the table in no time.
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Beef Butternut Squash Stew
Ingredients:
1 butternut squash, peeled, seeded and cut into bite size pieces
1 ½ lbs to 2 lbs of stew beef, I used grassfed
1 can garbanzo beans, drained and rinsed
2 ½ cups chicken or beef broth, or enough to just cover the ingredients
1 can (14oz) crushed tomatoes
1 yellow onion, super fine dice
3 cloves of garlic, minced
1 tsp. Oregano leaves
1 tsp. Italian seasoning, use my recipe
½ cup green lentils
½ - 1 tsp salt
½ tsp. Dried basil
1 tsp. Worcestershire sauce
1 zucchini, chopped into bite size pieces
Olive oil
salt
Directions:
Place onions into a preheated frying pan with 1 tbsp. Of olive oil over medium heat. Saute the onion for 5 minutes or until it’s translucent. Add the garlic and stir for 1 minute.
Pour this mixture into an instant pot.
Preheat the same pan over medium high heat and add 2 tsp. of olive or avocado oil. Once the oil is hot add the beef stew meat to the pan and spread it out so every piece is touching the pan. Add a little salt and sear the meat for 1- 2 minutes and then turn the pieces over and sear again for 1 - 2 minutes.
Place the stew meat into the instant pot.
Place all the other ingredients except the zucchini into the instant pot and give it a stir. Place the lid and cook on high or stew setting for 20 minutes.
Do a quick release and then add the zucchini. Stir and cook again on high for 15 minutes. Do another quick release and serve it up! A little garlic bread would be perfect with this.
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Delicious Winter Soups From Around The World | Healthy Living Tips
Delicious Winter Soups From Around The World | Healthy Living Tips
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Bacon and lentil soup
hey beauts
another day another recipe,
this is my (and miicahs) all time fave soup. This batch serves 8 and is 245 calories per serving, its super filling and full of veggies. I serve it over cheese and with bread (this is not included within the calories)
Full recipe
170g onions
170g carrots
180g celery (if you have it )
1.2kg spuds peeled and chopped
150g split red lentils
150g bacon cooked and diced small
10ml veg oil
seasonings measure with your heart
garlic granules
onions granules
sage
rosemary
thyme
oregano
salt and pepper
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
If the winter months have you craving something warm and delicious, Martha Stewart has you covered! In this three-episode, 9-Recipe special, Martha teaches you how to create delicious stews, hearty soups, and tasty stocks. Learn how to make classics like beef stew, chicken soup, and more. Chat live with your fellow cooks during this hour-long special, only at YouTube.com/MarthaStewart!
Full Recipes:
Beef Stew -
Coq Au Vin -
Veal Stew -
Chicken Soup -
Minestrone Soup -
Spinach Cream Soup -
Chicken Stock -
Beef Stock -
Vegetable Stock -
#MarthaStewart #Cooking #Recipe #Soups #Stew #Winter
0:00 Introduction
0:17 Beef Stew
9:11 Coq au Vin
17:03 Veal Stew
24:39 Chicken Soup
31:10 Minestrone Soup
41:16 Spinach Cream Soup
48:33 Chicken Stock
1:00:27 Beef Stock
1:06:47 Vegetable Stock
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
Soup presentation 2021 | Basic of soup |Tharu channel
Soup presentation 2021 | Basic of soup |Tharu channel
There are more many varieties of soups around the world.We tried to explain you some basically and deeply about different kind of soups,and i wish you will be able to get good knowledge about the,
1.What is soup
2.What is the basic of soups
3.Why divide to variety of soups
4.What is the main ingredients for soups
5.Why soups are healthy for life
And so many categories going to be explained.Soup is a replenishing, automatized and a complete meal. Soups play a very important role on the menu as a appetizer to stimulate the appetite for the rest of the heavier foods to follow ,soups are served as a second course after the serving meal, if is not served then the soups are served as a first course. Soup, according to the dictionary, is a liquid food derived from meat, poultry, fish, or vegetables, most of these soups, no matter what their final ingredients may be,are completely based on stock, thus,the quality of the soup depends on the quality of the stock used in the preparation of the soup.
Thanx for watching my channel
The internet has been used to get details while making this video
Special thanx Chef.Tharindu sankalpa for giving those details for me about soup preparation.