Barley soup #1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .