Servings
6 s
Ingredients
- 2 pounds Beef; cubed
- 1 tablespoon Oil
- 1/4 cup
- 2 tablespoons Parsley
- 2 teaspoons Salt
- 2 teaspoons Worcestershire
- 1/4 teaspoon Thyme
- 1 Bay leaf
- 8 cups Water
- 1 cup Potatoes; diced
- 1 cup Carrots; sliced
- 1/2 cup Pearl barley
- 1/2 cup Onions; chopped
- 1/2 teaspoon Kitchen Boquet
Directions
- 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
, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.