| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef; cubed |
| 2 |
|
Onions; whole |
| 2 |
|
Carrots; sliced |
| 2 |
|
Ribs celery; sliced |
| 1/2 |
c |
Barley |
| 2 |
c |
Tomato juice |
| 1/2 |
lb |
Fresh mushrooms; sliced |
INSTRUCTIONS
Put meat and onions in soup kettle with water to cover. Simmer 1/2 hour.
Discard onions. Add vegetables, barley and tomato juice. Simmer until meat
is tender, about 1-1/2 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,
http://www.erols.com/hosey.
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