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 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.

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, .

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