Email to Stella      

Stew: Dragon's Bowl

Source of Recipe

Trudy Schuett


Recipe Introduction

"This recipe grew out of a soup devised by Rev. Laughlin Mackay, who produced a vegetarian version without the mushrooms and herbs, and simply calls it gruel. I needed a meaty, stick-to your-ribs kind of recipe for the main character in my book, �Dragon,� to make, and since I�m as much a cook as I am a writer, I couldn�t resist coming up with a real recipe."

List of Ingredients

2 lb beef stew meat, cut in cubes
1 large onion, chopped
3-4 carrots, sliced
3-4 ribs celery, sliced
1 lb mushrooms, sliced
4 T butter or olive oil
1 bay leaf
1 tsp-1 T whole peppercorns
1 tsp dried parsley
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 tsp-1 T salt
2 tsp instant beef bouillon
� cup pearl barley
� cup white rice
� cup brown rice
� cup wild rice
� cup lentils




Recipe

1. Brown beef in butter or oil, add veg and mushrooms, saut�.

2. Add spices and seasonings.

3. Add barley, rices, and lentils, in whatever combination you have on hand, with total volume adding up to about 2 � cups.

4. Add 6 cups of water to start, adding more as the soup cooks depending on the consistency desired.

5. We allow a minimum of 2 hours for the soup to simmer�this recipe works well in the crock-pot. Just dump everything in and walk away. It helps to sing as you add the herbs. ;>)

6. This recipe also freezes and reheats well in the microwave. We freeze it in individual portions.


YIELD: 8 Servings