Page 19 - 201415_TOH_Cookbook

MUSHROOM
BARLEY SOUP
DEMCHAK FAMILY, WORCESTER, MA
INGREDIENTS
Serves 6 to 8
2 pounds beef chuck steak with bone 2 medium potatoes, cubed 4 large carrots, thinly sliced 2 medium turnips, peeled
and thinly sliced 1 large sweet onion, sliced 1 bunch parsley, chopped 10 ounces mushrooms
(such as buton or cremini), sliced 1 (28-ounce) can crushed tomatoes 1 (8-ounce) can tomato sauce 1/3 cup barley, rinsed 1 tablespoon granulated sugar Salt
“This recipe came from Shera’s grand- mother Ruth Gross, who either learned
it from her mother, Sarah Eil, or her best friend, Shirley. It is a meal in itself and simple to make. It also tastes great the next day. When the weather gets colder, it warms and energizes you. For a variaion, use parsnips or kale in place of turnips.” Carole Demchak
PREPARATION
1. Fill a large pot two-thirds full with water. Combine all of the ingredi- ents in the pot and bring to a boil.
2. Lower to a gentle simmer and cook, sirring occasionally, for 2 1/2 to
3 hours or unil the barley is fully cooked and the soup has thickened. Taste, seasoning with more salt as needed.
Taste of Home – Page 15