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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I am very much looking forward to trying this soup. Ingredients:
6 cups beef stock (preferably homemade) |
1 large onion, minced |
1/2 cup pearl barley |
3/4 cup cubed raw beef (like stewing beef) |
2 carrots, scraped and diced |
2 potatoes, peeled and diced |
2 celery ribs, diced |
1/2 teaspoon dried rosemary |
Directions:
1. In a large heavy stock pot or soup pot, combine beef stock, minced onion, barley and raw beef.
2. Cover; bring to a boil.
3. When boiling, reduce heat and simmer for about 90 minutes or until the barley has swollen and is tender.
4. Add carrots, potatoes, celery and rosemary; season to taste with salt and pepper.
5. Simmer until the veggies are cooked but not mushy; serve.
6. Please note that the amount of carrots, celery and potatoes can be varied according to your personal tastes; feel free to add more of less of each.
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