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.


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