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Beef Barley Soup

From: loosemore-sandra@CS.YALE.EDU (Sandra Loosemore)
Date: 4 Sep 1993 10:04:53 -0400


Start by browning the beef in your soup pot.  I use about a pound of
stew beef, cut into bite-sized pieces.  Add about 6 cups of water and
1/3 cup of barley, and bring to a low boil.  Skim off the scum that
forms, and add various herbs and spices to flavor the broth (hint: use
soy sauce instead of salt if you want a dark-colored broth).  Let this
simmer for an hour or so, then start adding the vegetables:  carrots,
rutabaga, onion, celery, tomatoes.  When the carrots are done, it's ready
to eat.