DIABETIC SOUP BEEF AND BARLEY
1 steak round about 225 g (½ lb), diced (see note)
45 ml (3 tbsp) olive oil
1 large onion, thinly sliced
227 g (8 oz) small white mushrooms, quartered
2 carrots, peeled and cut into small dice
125 ml (½ cup) pearl barley
2 cloves garlic, finely chopped
1 litre (4 cups) beef broth
250 ml (1 cup) of water
Salt and pepper
1. In a large saucepan, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
2 . In the same pan, brown the onion and mushrooms. Season with salt and pepper. Add oil as needed. Add the carrots, barley, garlic and saute for 2 to 3 minutes. Return meat to the pan. Add the broth, water and bring to a boil.
3. Cover and simmer for about 1 hour or until barley and meat are tender. Rectify the seasoning. Add broth as needed.