Barley Broth

Ingredients

• 2-lb. shin of beef
• 1 gal. of water
• 1 cup of pearl barley
• 3 large onions cut up fine
• a small bunch of parsley, minced
• 3 slices of potatoes
• a little thyme
• pepper to taste
• salt to taste

Method

1. 1

   Put the shin of beef in water.

2. 2

   Add barley, onions, parsley, potatoes, thyme, pepper, and salt.

3. 3

   Simmer steadily for 3 hours, stirring often to prevent burning.

4. 4

   Do not let it boil.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 105. The excerpt below is the record exactly as published.

BARLEY BROTH.— Put 2-lb. shin of beef in 1 gal. of water. Add 1 cup of pearl barley, 3 large onions cut up fine, a small bunch of parsley, minced, 3 slices potatoes, a little thyme, pepper and salt to taste. Simmer steadily 3 hrs., stir often, so that meat will not burn. Do not let it 'boil. Always stir soup or broth with a wooden spoon. — Mrs. E. D. Kelley, Winnetka, 111. BARLEY SOUP.— Soak 3 tablespoons of barley for 3 hrs. in cold water. Strain, and put it to cook for 1 hr. in 1 qt. of boiling bouillon; add a J4 pt. of cream, boil and serve. — Mrs. Robert Ran- dall, 908 S. 8th Ave., Maywood, 111. WHITE BARLEY SOUP.— Soak a cup of barley for several hrs. in enough water to cover it; then boil in a qt. of veal stock until tender and clear. Season with a teaspoon of onion juice, a tablespoon of minced parsley, and with celery salt and white pep- per to taste. Thicken a pt. of scalding milk with a white roux, pour the hot soup slowly upon this, and serve. — Mrs. Clark Mason, Bensen, 111. BARLEY AND TOMATO SOUP.— Cook 1 can of tomatoes, 1 chopped Spanish onion together for 15 minutes, then rub through a wire sieve; add 3 tablespoons of pearl barley, 1 tablespoon of butter, some pepper and salt, and cook for 1 hr., until the barley is soft. Re-season before serving.-r-Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. BEAN SOUP. — Soak 1 qt. white beans over night; in the morning pour off water; add fresh water and set over fire, till skins will slip off easily; throw them in cold water, rub well and skins will rise to top, where they may be removed. Boil beans till perfectly soft, allowing 2^ qts. of water to 1 qt. of beans. Mash beans, add flour and butter, 2 good heaping tablespoons of butter, and just flour enough to mix it good; also salt and pepper; cut old bread into small pieces, toast and drop into soup when you serve. — Mrs. H. B. Sanborne, Bartlett, 111. COOK COUNTY COOK BOOK 161 VARIATION I. — Rub 1 cup of beans, cooked soft, through a colander, add 1 qt. milk, 2 medium-sized onions, sliced fine, and butter, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.