Soak the barley and beans separately in
BEAN-BARLEY SOUP MIX: In a bowl combine
>the onions and add them to the pan.
Add the water and the
In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
Cook vegetable in separate pot to your own satisfaction (hard or soft).
Then put them into the barley soup. If soup becomes too thick, add water.
Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
**I like to simmer on low for a couple hours and continue to stir it.
Heat the oil in a large saucepan on medium-high heat. Cook the onion and garlic, stirring, until the onion is soft.
Add the beef, barley, pepper, stock and 6 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 3 hours, stirring occasionally.
Season to taste with salt, if needed. Stir in the parsley before serving.
Bring the pearl barley, water, and raisins to a boil.
Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
Add sugar, peaches with juice, and prunes (optional).
Boil about 10 minutes.
Let cool. The dessert will thicken when cold.
d saute the onion until translucent. Add the pearl barley to the pot
Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.
ender.
Cook the pearl barley separately, adding half the butter.
When
Place barley in a bowl, cover with
o a boil and cook the barley until just tender, about 20
heavy-bottom saucepan. Transfer the beef to the hot butter and cook
Wash the pearl barley; cook in a large amount of lightly salted boiling water until tender.
Meanwhile, cook the onion in the butter until lightly wilted.
Add the vegetables, mushrooms and soup stock.
Simmer until the vegetables are done.
Strain the cooked barley and add to the soup.
Stir in the sour cream and bring to a boil.
Season to taste with the salt and pepper. Garnish with the dill or parsley.
Peel and dice the carrots, celery and potatoes.
Cut the leeks and cabbage leaves into fine strips.
Saute the vegetables and soup bone in the butter.
Add the barley.
After a few minutes, pour in the bouillon.
Stick the onion with the clove and add to the soup, along with the bacon.
Simmer for 2 1/2 hours.
Remove the soup bone and onion from the soup.
Mix the egg with the cream; add to the soup.
Heat, but do not boil.
Season to taste with salt and pepper.
Note:
The best bet is to buy shoulder or top sirloin London broil; remove all visible fat and grind it yourself.
ver medium heat.
Add the onions and saute until soft
Melt the margarine in soup pot.
Add barley, celery and onion and cook, stirring constantly, until the barley is slightly transparent.
Stir in the flour.
Add hot chicken broth.
Simmer covered, stirring occasionally for 1 hour or until barley is tender.
Add the cream just before serving.
Serves 6.
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
Over medium heat, brown the oxtails on all sides. Remove