Servings
6 s
Ingredients
- 2 pounds Beef; cubed
- 2 Onions; whole
- 2 Carrots; sliced
- 2 Ribs celery; sliced
- 1/2 cup Barley
- 2 cups Tomato Juice
- 1/2 pound Fresh mushrooms; sliced
Directions
- 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
, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.