Hot dog barley soup
4 grandsons
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Hot dogs; cut in 1/8\" circles | |
| ⅔ | cup | Barley; |
| 6 | cups | Water; |
| ½ | teaspoon | Salt; |
| ¼ | teaspoon | Pepper |
| ¾ | cup | Carrots; diced in 1/4\" cubes |
| ¾ | cup | Onion; diced in 1/4\" cubes |
| ¾ | cup | Turnip; diced in 1/4\" cubes |
| ¾ | cup | Celery; diced in 1/4\" cubes |
| ¼ | cup | Parsley; finely chopped |
Directions
Place the hot dog slices, barley and water in a saucepan with a tightly fitting cover. Cook over moderate heat for 20 minutes. Add the salt, pepper, carrots, onion, turnip, celery and parsley and continue to cook over moderate to cook over moderate heat for another 40 minutes or until the carrots are soft and tender. Serve piping hot with saltines. Serves 4. (If this soup is too thick for your family's tastes, a little hot water may be added.) (Where is the mushrooms?) Source: The New HotDog Cookbook by Mettja C. Roate, 1968 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-04-94