| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef; cubed |
| 1 |
tb |
Oil |
| 1/4 |
c |
Celery; chopped |
| 2 |
tb |
Parsley |
| 2 |
ts |
Salt |
| 2 |
ts |
Worcestershire |
| 1/4 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 8 |
c |
Water |
| 1 |
c |
Potatoes; diced |
| 1 |
c |
Carrots; sliced |
| 1/2 |
c |
Pearl barley |
| 1/2 |
c |
Onions; chopped |
| 1/2 |
ts |
Kitchen Boquet |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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