| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Soup, Mm-posted |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
qt |
Beef broth |
| 1 |
cn |
V-8 Juice (46 ounces) |
| 2 |
c |
Water |
| 1 |
c |
Diced celery |
| 1 |
c |
Diced peeled potatoes |
| 1 |
c |
Chopped onions |
| 1 |
c |
Sliced carrots |
| 3/4 |
c |
Uncooked barley |
| 4 |
cl |
Garlic, minced |
| 2 |
tb |
Italian seasoning |
| 1 |
ts |
Lemon-pepper seasoning |
| 2 |
ts |
Dried rosemary, crushed |
| 1 |
ts |
Fennel seed |
| 1 |
ts |
Dried mint |
|
|
Parmesan cheese, optional |
INSTRUCTIONS
Souce: A Taste of Home Magazine Jun/Jul 1996
In a large kettle or Dutch oven, combine all ingredients except the cheese;
bring to a boil. Reduce the heat; cover and simmer for 3 hours. Top each
serving with cheese if desired.
Yield:12-14 servings (3 1/4qts.)
From the recipe files of suzy@gannet.infi.net Posted to MealMaster Recipes
List, Digest #158
Date: Thu, 6 Jun 1996 22:01:32 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
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