LADLES BBB (BEEF BOURGUIGNON BARLEY) SOUP

Courtesy Loreen Matsushima

1 to 1-1/2 pounds beef (chuck or brisket, preferably local grass fed), cut into small cubes
Salt and pepper
2 tablespoons light olive oil
1 tablespoon butter
1 small onion, diced
1 (14 ounce) can beef broth
4 cups water
1/2 cup red wine (burgundy or cabernet)
2 bay leaves
1/2 cup pearl barley, rinsed
1/2 cup tomato paste
5 beef bouillon cubes
1 celery stalk, diced
1 large carrot, diced
4 to 6 medium-size crimini mushrooms, diced
2 tablespoons minced Italian parsley
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

Lightly season beef with salt and pepper.

Heat large soup pot over medium-high heat. Add oil and butter; sauté onions and add beef. Cook until golden brown, about 10 minutes.

Add broth, water, wine, bay leaves, barley, tomato paste and bouillon cubes. Stir and bring to boil, then adjust heat to simmer for 20 minutes.

Add celery, carrots and mushrooms, Italian parsley and thyme. Continue to simmer, covered, for 1 hour, until barley is cooked and meat is tender.

Add salt and pepper to taste. Serves 6.

VEGETABLE GUMBO

Courtesy The Bistro at Castle Medical Center

1 cup chopped yellow or white onion
3 tablespoons olive oil
2 tablespoons fresh oregano leaves
1/4 cup fresh basil leaves
1 teaspoon dry whole thyme
2 bay leaves
1 cup each chopped celery, carrots, green bell pepper, diced yukon gold or russet potato
2 cups diced canned tomatoes
2 quarts vegetable broth (see note)
1 cup fresh or frozen corn kernels
1 pound fresh or frozen sliced okra
Juice from 1 fresh lemon
1 teaspoon Tabasco sauce
Salt and pepper, to taste (optional)

Sauté onions in oil until transparent.

Add all other ingredients, bring to boil, then simmer until tender.

Remove bay leaves and serve. Serves 12.

Note: The Bistro recommends making vegetable broth (below) for freshness and to control salt. Vegetarian soup bases are sold in stores, but some brands contain high amounts of sodium.

VEGETARIAN BROTH

Courtesy The Bistro at Castle Medical Center

2 large carrots
2 yellow onions; cut off and discard root end
2 russet potatoes
2 green bell peppers, seeded
6 stalks celery
1 bunch parsley, include stems
12 cloves garlic
8 quarts water

Wash well all vegetables and place in pot with water. Bring to rolling boil. Simmer 2 hours for a clear broth. (If using vegetable pieces in the soup, cook for few minutes until tender.)

Strain, chill clear broth quickly by adding a few ice cubes. Keep refrigerated if not using immediately. Use within two days. Makes 4 quarts.