"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Barley Soup Recipe

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This recipe for Beef Barley Soup, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Frances Hanson, wife of Dean Hanson
Added: Thursday, March 12, 2009


2 lbs. boneless beef cut in 1/2-in. cubes
10 c. water
2 tsp. oil
1 1/2 c. med. barley
3 carrots
1 c. onion, diced
3 celery (coarsely chopped)
1 (16-oz.) can tomatoes
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. parsley

Put beef and water into a pan and bring to a boil. Skim off foam and simmer for 1 hour. Add remaining ingredients stirring occasionally. Simmer uncovered 1 more hour, till meat and barley are tender enough to serve.




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