Medieval Stew Hearty and homey and delicious. 4 TB. butter 2-3 lbs. rabbit joints, lamb, beef stew meat or chicken 1 lb. leeks, washed, trimmed and thickly sliced 2-4 garlic cloves, minced 1 Cup uncooked barley 3 3/4 Cups water 3 TB. red or white wine vinegar 2 WHOLE BAY LEAVES 1/2-2 tsp. PENZEYS SEASONED SALT, to taste 1/4-1 tsp. PENZEYS PEPPER, to taste 8 oz. fresh mushrooms 2 Cups carrots, cut in bite-sized pieces (4-5) 1/2 lb. fresh green beans, chopped 2 potatoes, peeled as desired and cut in chunks (optional) 2 10-oz. cans cream of mushroom soup (or one 8 oz. package cream cheese) 1/2-1 1/2 tsp. RUBBED SAGE, to taste 1 TB. corn starch mixed with 2 TB. water

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