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60+ Minutes |
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Cooked by: Chef / Ethnicity: Great Britain / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 7 |
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Directions: In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2 hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender.
6-8 servings (2 quarts).
| Ingredients:
2 Pound(s) Beef bones, meaty water
6 Peppercorns
1 1/2 Teaspoon(s) Dried basil leaves
1 Cup(s) Carrots, chopped
1 Cup(s) Celery, chopped
1 Cup(s) Turnips, chopped
1/2 Cup(s) Onion, chopped
1/4 Cup(s) Pearl barley, med. |
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