The kitchen buddy is here again with a whole lot of new delectable . Have your Rachael Ray cookware products before you take off and do great cooking which your family will surely love. Barley Soup Ingredients:
- 8 cups beef stock - 2 onions, coarsely chopped - 2 small white turnips, cut in 1-inch (2.5-cm) cubes - 2 stalks celery, cut in 12-inch (2.5-cm) pieces - 1 leek (white part only) chopped - 1 cup sliced mushrooms - One-fourth cup butter - One-fourth teaspoon pepper - Salt to taste - One-fourth cup chopped parsley
Procedure: First, you need to heat the beef stock by bringing the heat to a high boiling point. Then, you thoroughly rinse the barley under cold running water and then add them to the boiling stock. Afterward, you have to bring it back to a boil, and then turn down the heat, then cover and simmer it until the barley is beginning to become tender. Do this for about 1 and half hour. Finally, you add up the vegetables and then you continue cooking this for about 30 minutes or until the vegetables become perfectly tender. Next to that, you need to stir in the butter and pepper. Taste it and add up some salt if necessary. Finally, stir in the parsley.
Bean and Macaroni Soup Ingredients:
- 1cup dried kidney beans - 4cups cold water - 1tablespoon olive or other cooking oil - 1large onion, chopped - 1clove garlic, chopped finely - 1 and a half cups very finely shredded cabbage - 2 large carrots, chopped - 28-ounce can tomatoes - 1 cube beef bouillon - 1 and a half teaspoon salt - One-fourth teaspoon pepper - One-half teaspoon dried leaf basil - 1 cup shell macaroni - 2 tablespoon chopped parsley
At the outset, you need to deeply soak the beans in cold water overnight. Then, on the following day, you need to drain it by measuring the soaking water and then adding up enough water in order to make 5 cups. Next to that, you have to put the beans in a large Rachael Ray saucepan and then add up the 5 cups water. Consequently, you bring it to a boil, then you turn down the heat, and then cover and simmer it for an hour or until the beans are beginning to become tender.
Afterward, you have to heat the oil in a small skillet; and then cook the onion and garlic gently for 5 minutes. Subsequently, you add up the beans along with the cabbage, carrots, tomatoes, bouillon cube, salt, pepper and the basil. Cover it and then simmer it for another thirty minutes.
Meanwhile, you need to cook the macaroni in a plenty of boiling salted water for about three minutes. Afterward, you have to drain it. Then add this to the soup along with the parsley. Cook it gently within ten minutes. Finally, you taste it and adjust the seasoning. Serve it topped with a generous sprinkling of Parmesan cheese.