Rebecca Toltz's List: Recipes

• 8 ounces strawberries
• 12 tablespoons
• 1 cup s
• ur cream

2 more annotations...

• 
  Brown Windsor Soup
  (adapted from Delicious Magazine July 2008)
  
  a large knob of butter
  olive oil
  500g chuck steak, diced
  1 tbspn vegemite or marmite
  splash worcestershire sauce
  1 red onion, diced
  2 carrots, chopped
  1 bay leaf
  sprig of rosemary
  1 tbspn plain flour
  2 litres beef stock
  1/3 cup pearl barley
  
  Melt butter and add olive oil in a large saucepan. Lightly brown the meat and stir in the vegemite and sauce. Turn up the heat and keep stirring until all the liquid has evaporated.
  
  Add the veggies, bay leaf and rosemary. Cover and sweat gently over a low heat for about 8 minutes until the veggies have softened.
  
  Stir in the flour, and after about a minute add the stock. Season with pepper and bring to the boil. Turn the heat down to a simmer. Add the barley and cook for about an hour and a quarter, or until soft.
  
  Take the saucepan off the heat and discard the bay leaf and rosemary sprigs.
  Whiz the soup with a hand held blender to allow it to thicken. Leave plenty of chunky bits.