| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soup | 14 | Servings |
INGREDIENTS
| 2 | lb | Lean stew meat |
| 2 | tb | Salad oil |
| 4 | qt | Water |
| 1 | cn | (28-oz) tomatoes |
| 4 | Onions; quartered | |
| 2 | tb | Salt |
| 3/4 | ts | Pepper |
| 1 | c | Dry barley (not cooked) |
| 1 | pt | Fresh mushrooms; sliced |
| 1 | Bunch broccoli; cut into 1-1/2 inch pieces | |
| 5 | Carrots; cut into bite-size pieces | |
| 1 | ts | Thyme |
INSTRUCTIONS
Brown stew meat in salad oil in a 10-quart Dutch oven. Pour off fat. Add water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley. Heat to boiling, reduce heat to low. Cover & simmer 30 minutes. Add broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat, cover & simmer 40 minutes or until vegetables are tender, stirring occasionally. Recipe yields about 14-16 servings. Leftover soup may be frozen & served up to 3 months later. KAY PILLOW MAULDIN From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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