Title: Barley beef celeriac and cabbage soup
 Categories: Lowfat, Soup, Cooked meat
      Yield: 2 Servings
 
      3 c  Water
    1/4 c  Barley
      1 lg Garlic clove; sliced
      1    Carrot
      1 sl Celeriac
      3 ts Mushroom bouillon base
    1/2 ts Dried thyme

MMMMM---------------------------SAUTE--------------------------------
      1 ts Peanut oil
      1 c  Shredded cabbage; loosely
           -packed
           Leek or green onions; to
           -taste
           Pepper
    1/4 c  Button mushrooms; optioanl
      3 oz Sirloin steak; trimmed,
           -leftover

MMMMM-------------------------ADDITIONS------------------------------
      1 ts Sherry
      2 tb Chopped fresh cilantro; or
           -parsley
    1/2 c  Cooked black beans; drained
           -and rinsed
           Maggi; to serve
 
  Heat water, barley and garlic in a medium sauce pan. Bring to a boil.
  Meanwhile, coarsely chop equal amounts of carrot and pared celery
  root. Add the vegetables, bouillon base, and thyme to the soup pot;
  reduce heat, and simmer for about 15 mins. Do not cook all the starch
  from the barley.
  
  Heat the peanut oil in a skillet and stirfry the thinly shredded
  cabbage and thinly sliced leek (or scallions). Pepper generously. Add
  2 to 3 ounces of leftover beef or pork, diced into 1/2" or smaller
  pieces and mushropoms; heat through then keep warm.
  
  Increase the temperature under the soup pot and add the sherry. When
  the alcohol has evaporated, add the cilantro (or a mix of parsley and
  cilantro), black beans, and the contents of the skillet. Turn off the
  heat; stir to combine. Serve in wide pasta bowls to show off the
  colors. Offer Maggi or other seasoning sauce. Serves 4 appetizers or
  2 entrees. HALF : 300 cals, 6.3 g fat, 18.3%
  
  Recipe