Beef and Barley Soup
A recipe from the 15th-16th Century.
1.135kg (2˝lb) Beef, cooked and diced
3.4lt (6 pints) Beef stock
450g (1lb) Carrots, chopped
450g (1lb) Barley
1-2 Onions, diced
Combine all ingredients in a large saucepan.
Cover, bring to a boil, then reduce heat.
Allow to simmer until carrots are soft and barley has cooked, approx. 45 minutes.
Be careful not to scorch.
For a thicker soup, add extra barley.
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