Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Whole-wheat flour
1 ts Herbal salt substitute
1 lb Lean stew meat -- cut into
1 " chunks
2 tb Olive oil
1 c Chopped onion
1 tb Minced garlic
1/2 c Grated carrots
1/2 c Chopped celery
1 c Diced tomato
1 c Barley
5 c Defatted Chicken Stock or
Veal stock
2 tb Basil
1 Bay leaf
Herbal salt substitute -- to
Taste
Freshly ground pepper

1. In a shallow bowl combine flour and salt substitute. Dredge chunks
of meat in flour mixture.

2. In a large stockpot over medium-high heat, quickly brown chunks of
meat in hot oil. Add onions and garlic and cook until soft (3 to 5
minutes). Add carrots, celery, and tomato and continue cooking for 5
minutes.

3. Add barley, stock, and basil, and bring to a boil. Crush bay leaf
and wrap in piece of cheesecloth or place into a tea ball. Add to
soup. Lower heat to simmer and cook until barley is soft (20 to 25
minutes). Season to taste with salt substitute and pepper. Remove bay
leaf before serving.

Makes 8 cups.

Recipe By : the California Culinary Academy

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