Burgershire Soup (Copycat from Cheshire Inn - Saint Louis)

Submitted by Tona C.

"This hearty beef soup originated at the Cheshire Inn in Saint Louis, probably in the 1940s. I first saw it on the menu at Dierberg's Restaurant which was attached to the grocery store in Creve Coeur. This was in the 1980s. My friend and co-worker, Anthony Hitt, would join me for lunch frequently. This became one of our favorites. It was always served with fresh crusty rolls from the on-site bakery."

 

• Ready In: 2hrs 30mins
• Ingredients: 14
• Yields: 3 quarts
• Serves: 8

ingredients

• 2 lbs ground beef
• 1 cup diced celery
• 2 cups sliced carrots
• 2 large potatoes, peeled and diced
• 14 1⁄2 ounces diced tomatoes with juice
• 3 tablespoons minced onions
• 32 ounces beef stock
• 15 1⁄2 ounces great northern beans with juice
• 1⁄2 cup Worcestershire sauce
• 2 teaspoons granulated sugar
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 cup instant barley
• 1 cup hot water

directions

1. In a large soup pot, lightly brown ground beef. Leave in bite-sized chunks. Drain off fat.
2. Add next 11 ingredients.
3. Bring to a boil and then reduce heat to a very slow simmer.
4. Simmer for 90 minutes stirring frequently.
5. Add barley and hot water.
6. Continue to simmer for 30 minutes.
7. Serve with French bread and extra Worcestershire sauce.