Barley soup #2

Yield: 6 Servings

Measure Ingredient
2 pounds Beef; cubed
1 tablespoon Oil
¼ cup Celery; chopped
2 tablespoons Parsley
2 teaspoons Salt
2 teaspoons Worcestershire
¼ teaspoon Thyme
1 \N Bay leaf
8 cups Water
1 cup Potatoes; diced
1 cup Carrots; sliced
½ cup Pearl barley
½ cup Onions; chopped
½ teaspoon Kitchen Boquet

Brown beef in oil. Add celery, salt, parsley, Worcestershire, thyme, bay leaf and water. Simmer 2 hours. Skim and add remaining ingredients. Cook another 45 minutes. More water may be needed if soup cooks down and becomes too thick.



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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