Vegetable beef and barley soup (cook's of crocus hill)

1 soup

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter
1½ cup Onions, diced
1 cup Carrots, diced
1 cup Celery, diced
2 teaspoons Garlic, minced
1 pounds Mushrooms, sliced
1 pounds Beef stewing meat, diced
3 quarts Beef stock, warmed
¼ teaspoon Nutmeg
1 teaspoon Dried leaf thyme
2 tablespoons Fresh dill weed, minced (or 1 ts. dried)
2 tablespoons Parsley, minced
Salt and pepper to taste

Directions

YIELD; 3 quarts

Melt the butter in a large soup or stockpot. Add onions, celery, carrots, and garlic and saute until tender, but not browned.

add diced beef and saute briefly. Add mushrooms, and cook till soft.

Add warmed stock, nutmeg and barley. Bring to a boil, skimming any foam from the top. Reduce heat and simmer for 2 hours, or until barley is tender.

Just before serving, stir in dill weed and parsley. Season with salt and pepper to taste.

from a class at Cook's of Crocus Hill attended by- Mary Riemerman Submitted By MARY RIEMERMAN On 02-14-95

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