Barley soup #1

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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