Beef Barley Soup
Source of Recipe
Chicago Jewish News
Recipe Introduction
COMFORT FOOD
List of Ingredients
1/2 cup uncooked barley
4 cups water or vegetable or beef stock
1 large bay leaf
2 carrots, sliced
1 small parsnip, sliced
1/2 cup chopped onion
1 1/2 teaspoons chopped garlic
1 tablespoon vegetable oil
1/2 pound mushrooms, sliced
1/2 teaspoon dried thyme
1 tablespoon soy sauce
White pepper to taste
1/2 cup chopped parsley
Salt to taste
Recipe
In a large stockpot combine the barley, stock and bay leaf. Simmer about 1 hour or until barley is tender. Add the carrots and parsnip; simmer for 15 minutes. Add the onions, garlic, mushrooms, thyme, soy sauce and pepper; bring to a boil for 5 minutes. Remove bay leaf. Serve sprinkled with
parsley. You can, if you wish, add a few short ribs to the stockpot when you're combining the barley and stock. This will make a richer, more full-bodied soup.
Serves 4 to 6.
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