This recipe is from one of our members, Bill Meeks.  He made this soup and brought it to our CSA pot luck a couple weeks ago.  If you still have some of these old veggies in the fridge, here’s a soup that will help you use them all up.  

Ingredients:

1.5 cups rye berries (Viroqua Coop carries them in bulk)

4 cups mushrooms  (Left out at the pot-luck, but I like them in)

3 large leeks, sliced (or a lot of small ones)

3 large carrots, sliced

3 turnips, sliced

3 large parsnips, sliced

1 bunch kale, chopped

1 handful of green beans, if you got em

1 cup sherry

6 garlic cloves, minced

3 Table Spoons butter

1/2 cup olive oil

3 Table Spoons flour

2 large cans of beef broth

5 beef bouillon cubes

3 bay leaves

2 t spoons thyme

salt & pepper to taste

1 lb of buffalo or beef, cubed (buffalo was at the pot-luck)

Saute' rye berries in dry pan for 4-5 minutes...until they make "popping" noises.  Pour them into colander and run under water.  Return to pan and cover with water and soak for at least one hour. 

In large pot, brown beef or buffalo in the olive oil.  Add the chopped leaks and simmer for several minutes.  Add broth, and rye berries (with the water they were soaking in).  Then add sherry, mushrooms and all the remaining ingredients.  Simmer until tender (about an hour).  You may need to add some water if it seems to thick.

Bill Meeks

Southwest Sanitation, LLC