Barley soup #2
6 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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.
MRS JOE WEISBERGER (NINA)
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, .