Barley Soup

Ingredients

• 2 tablespoons of butter
• 2 carrots
• 2 turnips
• 3 large onions
• 1 cup barley
• 4 qts. cold water
• A J/^ teaspoon of soup-browning
• season with pepper
• season with salt

Method

1. 1

   Fry the carrots, turnips, and onions in butter for 5 minutes.

2. 2

   Chop parsley and add to the barley and water.

3. 3

   Cook slowly for 2 hours, season with pepper and salt, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 138. The excerpt below is the record exactly as published.

2 carrots, 2 turnips, and 3 large onions, and fry in 2 table- spoons of butter. Chop a sprig of parsley very fine, and put with the other vegetables into the barley and water. Let cook slowly for 2 hrs., season with pepper and salt, and serve. A J/^ teaspoon of soup-browning improves the appearance of the broth. — Mrs. Roger Rawlings, Chicago Heights, 111. VARIATION I.— Take ^ cup barley, 4 qts. cold water, bring this to a boil and skim, then put in a neck of mutton and boil ^4 hr.; skim well the sides of the pot also; have ready 2 carrots, 1 large onion, 1 small head cabbage, 1 bunch parsley, 1 sprig celery top; chop all these fine, add your chopped vegetables; pepper and salt to taste. This soup requires 2 hrs. — Mrs. E. D. Kelley, Winnetka, 111. SQUIRREL SOUP.— Allow 1 large or 2 small squirrels, well washed and jointed, to 2 qts. of cold water, and 2 tablespoons of salt. Put to cook directly after breakfast in kettle. Cover closely and set on the back of range to simmer, not boil. After 2 hrs., add the com from 2 ears, 2 small *Irish potatoes, 2 cups lima beans, 3 COOK COUNTY COOK BOOK 207 sprigs parsley, 3 celery stalks, and Y^ cup sliced okra. Keep closely covered, and as water evaporates, add enough to keep the original 2 qts. When squirrels have cooked to shreds, strain through a coarse colander to remove bones. Return to soup kettle, cover and continue to simmer until nearly time to serve. Then thicken with a dessertspoon of butter rolled in an equal quantity of flour. Those who like may add a teaspoon of powdered sassafras leaves. Have 2 slices of toast cut into inch squares, fried in butter, and placed in the bottom of hot tureen. Pour over them the soup, boiling hot, and serve immediately. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. . SPINACH SOUP.— Use 1 pack of spinach, wash it thoroughly, and chop fine, put piece of butter in saucepan, size of an t.%z\ when hot, add 1 onion, chopped fine; fry until brown, then add 2 tablespoons flour, stir a few minutes; add chopped spinach, stir well; then add 2 qts. water. Let it simmer y^ an hr., put through sieve, season just before serving. Add 3 yolks, dissolved in 1 cup of cream. — Mrs. Nina Halfacre, 3622 Forest Ave., Chicago, 111. VARIATION I. — Always wash spinach in 5 or 6 waters. Boil 2 qts., uncovered, for 10 minutes in boiling salted water; drain, rinse with cold water, chop fine and rub through a colander into 3 pts. of boiling milk, melt 2 tablespoons of butter

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