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.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.