Mushroom Barley soup

1/3 cup barley
1/2  cup dried porcini mushrooms
1 large leek, sliced
1 large onion, chopped
2 celery ribs, diced
2 carrots, chopped
8 oz fresh mushrooms, thinly sliced
2 Tbs tomato paste
2 Tbs sherry
2 cups beef broth

Simmer barley till tender, drain.  Meantime soak dried mushrooms in 2 cups hot water for at least 30 mins, drain, reserving liquid and coarsely chop.  Saute onion and celery in a little oil until golden.  Add carrots, shitakes, leeks and mushrooms and saute until mushrooom liquid evaporates.  Stir in tomato paste, sherry, beef broth, mushroom soaking liquid, and barley.  Bring to boil, then simmer until all is tender and flavoursome, about 20 minutes. ( At this stage you could blend with a stick blender if you want the soup to be thicker. ) Season with salt and pepper.

Thai beef salad

700g beef marinated in green curry paste and  a little soy sauce
1 small head iceberg lettuce, shredded
1/2 chinese cabbage, shredded
250g bean sprouts
1 red capsicum, slivers
1 large carrot, shredded
1 red onion, sliced
1 Tbs each fresh chopped coriander, mint and basil
100g snow peas

Dressing:
juice of 2 lemons
1 Tbs soy sauce
2 tsp sesame oil
2 Tbs each chopeed coriander mint and basil
1 Tbs fish sauce
2 cloves garlic, chopped
1 knob ginger, grated
1 Tbs sugar
1 Tbs or to taste chili sauce

Cook beef on barbeque until medium.  Rest 10 minutes.  Mix together dressing ingredients.  Mix all salad ingredients together and add dressing just prior to serving.  Top with sliced beef.

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