On Dec 9, 2:20 pm, "Nancy Young" > wrote:
> Nancy2 wrote:
> > On Dec 9, 12:29 pm, "Theron" > wrote:
> >> I've noticed in the past month or so that less are posting on this,
> >> and
>
> > The reason is people like me correct things like "...less are
> > posting," which should be "...fewer are posting. ;-)
>
> (laughing) You know I wanted to say it (sorry Theron).
>
> > Just kidding. ;-) Sort of.
>
> > There's so much spam and porno garbage, many people have just gotten
> > tired of trying to wend their way through the groups.
>
> We'll just have to out-post them with cooking stuff.
>
> I had home made beef barley soup for dinner last night, just what the
> doctor ordered for a cold. This is good stuff.
>
> Beef barley soup from Betty Crocker
>
> (I've never added the MSG, and I use larger amounts of
> the seasonings. nancy)
>
> 1 pound boneless chuck, cut into 1/2 inch cubes
> 1 tablespoon vegetable oil
> 1 cup water
> 2 teaspoons instant beef bouillon
> 1 1/2 teaspoons salt
> 1/4 teaspoon each dried marjoram & thyme
> 1/4 teaspoon MSG
> 1/8 teaspoon pepper
> 1 bay leaf
> 4 cups water
> 3 medium carrots, sliced
> 1 large stalk celery, sliced
> 1 medium onion, chopped
> 1 can (16 oz) whole tomatoes with liquid
> 1/2 cup uncooked barley
>
> Cook and stir beef in oil in 4 quart Dutch oven over medium
> heat until brown. Stir in 1 cup water, the bouillon through
> the bay leaf. Cover and simmer until beef is tender,
> 1 to 1 1/2 hours.
>
> Stir in 4 cups water and remaining ingredients. Heat to boiling,
> reduce heat. Cover and simmer until carrots are tender, about
> 35 minutes.
>
> nancy

I LOVE beef barley soup. Unfortunately, duties, home improvement,
appointments, visitors and weather have conspired so I didn't have any
dinner last night, and no hope of having time to cook until the
weekend. Reading your recipe made me h-u-n-g-r-y. ;-)

N.