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8 servings
Ingredients:
2 pounds meaty beef soup bones2 quarts water6 whole black peppercorns1 cup chopped carrots1 cup turnips, chopped1 cup chopped celery1/2 cup chopped onion1/4 cup pearl barley
Instructions:
In a large kettle, combine soup bones, water, and peppercorns.Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.Remove bones.Strain broth; chill.Skim off fat.Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley.Bring to a boil.Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
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