Recipe by Lennie
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I am very much looking forward to trying this soup.
Top Review by Terri F.
Delicious! I have had a hankering for this soup for a while now, and this recipe most closely resembled the one I used to use, but lost. The only changes I made were to brown the beef cubes before adding the stock, to add one 15 oz. can of finely diced tomatoes to the broth, and to eliminate the potatoes, but increase the barley to 3/4 cup. Served the soup with warm crusty french bread and an ice cold glass of milk. This was a fine dinner for a chilly evening. Thanks, Lennie!
- 6 cups beef stock (preferably homemade)
- 1 large onion, minced
- 1⁄2 cup pearl barley
- 3⁄4 cup cubed raw beef (like stewing beef)
- 2 carrots, scraped and diced
- 2 potatoes, peeled and diced
- 2 celery ribs, diced
- 1⁄2 teaspoon dried rosemary
Directions See How It's Made
- In a large heavy stock pot or soup pot, combine beef stock, minced onion, barley and raw beef.
- Cover; bring to a boil.
- When boiling, reduce heat and simmer for about 90 minutes or until the barley has swollen and is tender.
- Add carrots, potatoes, celery and rosemary; season to taste with salt and pepper.
- Simmer until the veggies are cooked but not mushy; serve.
- Please note that the amount of carrots, celery and potatoes can be varied according to your personal tastes; feel free to add more of less of each.