There’s is nothing like sitting down to a bowl of piping hot soup on these long winter nights. And when you’re entire dinner is in that bowl, that’s what I call a real winner!!

Ingredients:

1 large onion- diced

4 cloves garlic

1 large carrot- diced

1 large white carrot- diced

2 cans of mushrooms

1.5 Lb of boneless flankin- cubed

1 cup of barley

1 1\2 tbs salt

2 tsp pepper, onion and garlic powder

1 tsp white pepper

Sauté the onions and garlic. Add meat and sauté for a few more minutes. Add  the carrot, white carrot and mushrooms and sauté for an additional 10 minutes. Add barley, spices and cover with water. Once the soup boils, lower to a med low flame and allow it to cook covered for 2 hours.

*Plan Ahead

Freeze once the soup is cooked and rewarm when you’re ready to serve. I love having my freezer stocked with this soup so I can serve as a quick entree or in case of an emergency, as a last minute supper.

Happy cooking,

Esti

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