"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Roob's Barley Soup, by Shelly Birch, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. hamburger (cooked) 1 med chopped onion, browned 3-4 stalks of celery, chopped 4 large carrots shredded 3 cans of consommé’ beef base 1 can tomato soup 2 c. water 28 oz can of smashed tomatoes 8 tbsp. Pearl Barley (we prefer adding more than this to the soup) 1 bay leaf ˝ tsp thyme Salt & Pepper to taste
Put ingredients together in a large pot and simmer 2-3 hours. Watch the bottom for burning.
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