On Sun 25 May 2008 08:41:54p, Leonard Blaisdell told us...

> In article >,
> Terry Pulliam Burd > wrote:
>
>> This may not be your mother's beef soup, it's my mother's - same era,
>> however, so it might be close, although I have a couple of beef and
>> vegetable soup recipes that are a whole lot heartier - this is comfort
>> food (the parenthetical is mine):
>
>> Vegetable And Beef Soup
>>
>> soups and stews
>>
>> good size soup bone
>> 1 1/2 pounds stew meat
>> 2 onions; chopped
>> 3 potatoes; cut in 1/2" cubes
>> 4 carrots; sliced
>> 3 stalks celery; sliced
>> 2 small cans tomato sauce
>> 1 14 1/2 oz. tomatoes; peeled and chopped 1/2 cup barley
>
>> (Do try to find pot barley, not pearled barley, as the latter turns to
>> mush in soups. A little "spice shelf shopping" doesn't go amiss,
>> either.)
>
> I've saved the recipe. Thanks! Currently, my beef soup uses all your
> ingredients except onion and celery, but I do use pearl barley. I cook
> the barley beforehand (boil for 45 minutes by itself) and add it at the
> end. I also thoroughly brown stew/soup meat and am not adverse to canned
> beef stock or bouillon cubes for more richness. Mom added chopped
> cabbage near the end. I always seem to forget.
> I've never tried the soup bone method, and soup bones cost real money
> nowadays where I live if I can find them.
> I wouldn't know where to start with spices that I think ought to go
> along with it. It's a failure of imagination. But I really like my beef
> soup. I liked mom's better.
> Also, I'm not adverse to celery and onions. Those are the only
> vegetables I use in *my* beef stroganoff.
>
> leo
>

Never heard of celery in beef stroganoff.

--
Wayne Boatwright
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Sunday, 05(V)/25(XXV)/08(MMVIII)
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Countdown till Memorial Day
3hrs 15mins
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Hookt on fonicks werkt 4 me!
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