On Saturday we are attending a Soup Feed. I’m bringing a crockpot of Cheesy Wild Rice Soup and some of my homemade rolls.
With the temps dipping into the 20°’s and threats of snow, all this soup is just what is needed.
Beef Barley Soup
(Printable Version)
1 pound boneless beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
2 cup fresh mushrooms
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
In a Dutch oven or soup kettle, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the mushrooms, carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9servings.
Apple Tart
(Printable Version)
Crust:
1-1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
Filling:
About 6 medium apples, peeled, pitted, and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
1 tsp vanilla
Glaze:
1/2 cup apple jelly
½ tsp ground cinnamon
Whipped cream, if desired
Preheat the oven to 375° F.
Crust: Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350°F.
Filling: Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as apples will shrink during cooking. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
Glaze: Combine the jelly and cinnamon. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled.
Thank you to Michael at Designs by Gullum for hosting Foodie Friday!
