Monday, March 4, 2013

Barley Soup

Barley Soup

Servings 8

1 tablespoon vegetable oil
1/2 pound beef chuck roast cubed
1 pound soup bone
1 1/2 quarts cold water
1 1/2 tablespoons parsley chopped
1 teaspoon sea salt (optional)
1/2 teaspoon paprika
1/2 cup pearled barley
1/2 cup celery chopped
1/2 cup carrot diced
1/4 cup onion chopped
1/2 cup mushrooms chopped
1 cup tomato strained

Brown meat and soup bone in oil in 6-quart saucepan. Add water and bring to a boil. Add parsley, salt, paprika, and pepper. Reduce heat, add barley, celery, carrots, onions, and mushrooms. Simmer over low heat for 1 1/2 hours. Add tomatoes and simmer 15 minutes longer. Remove soup bone before serving.

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