barley soup #1
- Categories
- Soup
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef; cubed |
| 2 | Onions; whole |
| 2 | Carrots; sliced |
| 2 | Ribs celery; sliced |
| ½ cup | Barley |
| 2 cups | Tomato juice |
| ½ pounds | Fresh mushrooms; sliced |
Put meat and onions in soup kettle with water to cover. Simmer ½ hour.
Discard onions. Add vegetables, barley and tomato juice. Simmer until meat is tender, about 1-½ hours. Brown mushroom slices in a small amount of fat, but do not overcook. Add to soup. Salt and pepper to taste. Serve hot.
Garnish with parsley. Makes 3 quarts. Freezes well.
MRS RAY FULLER (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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