Beef Soup with Barley

Ingredients

• two pounds of beef, from the round
• two quarts of cold water
• an onion
• a small slice of carrot
• a stalk of celery
• two cloves
• a bay leaf
• one-third of a cupful of well-washed barley
• a table-spoonful of butter
• a table-spoonful of flour

Method

1. 1

   Chop the beef finely and put it in a soup-pot with cold water.

2. 2

   Heat to boiling, skim, cover, and simmer for three hours.

3. 3

   Add onion, carrot, celery, cloves, and bay leaf, then simmer for another hour.

4. 4

   Simultaneously, simmer barley in a separate pan with cold water for four hours.

5. 5

   Strain the soup, add cooked barley, and boil again.

6. 6

   Make a roux with butter and flour, add to the soup, and season to taste.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 60. The excerpt below is the record exactly as published.

Beef Soup, with Barley. Use two pounds of beef, from the round. After re- moving all the fat, cut the meat into small pieces and then chop it very fine. Put it into a soup-pot with two quarts of cold water ; and after slowly heating the liquid to the boiling-point, and skimming carefully, cover it closely, and set it back where it will simply bubble for three hours. At the end of that time add an onion, a small slice of carrot, a stalk of celery, two cloves and a bay leaf; then simmer for another hour. At the same time the chopped meat is put on to boil, put one-third of a cupful of well- washed barley into a stew-pan with a pint of cold water. Simmer for four hours. Strain the soup, and add to it the cooked barley. Return the pot to the fire, and let the soup boil up. Put a table-spoonful of butter into a small stew-pan, and when it becomes hot add a table-spoonful of flour

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