| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
7 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef bones, meaty water |
| 6 |
|
Peppercorns |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Carrots, chopped |
| 1 |
c |
Celery, chopped |
| 1 |
c |
Turnips, chopped |
| 1/2 |
c |
Onion, chopped |
| 1/4 |
c |
Pearl barley, med. |
INSTRUCTIONS
In a large kettle, combine soup bones, water, salt and peppercorns.
Cover an simmer for 2« hours or until the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat
from bones; dice and return to broth along with the remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until
the vegetables are barley are tender. 6-8 servings (2 quarts).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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