"King's Crown" > wrote in message
...
> Nancy said it wasn't anything special, but it sure turned out to be.
Hubby
> wasn't too happy when I said "Beef Barley soup for dinner tonight." He
said
> it wasn't his favorite, but he'd eat it. He's been working on the grout
and
> caulking in the bathroom. He'd come out and make comments... first
comment:
> That beef sure smells good when you brown it. Comment #2: Smells like
> you're making stew. Comment #3: Sure looks good. When will it be ready?
> And finally Comment #4: This is sure different from what I've had in the
> past. The beef is so fresh and I really like all the vegetables in this
> delicious broth. He ate 4 bowls. Good thing I doubled the batch just
> incase. I suspect he's only had canned Beef Barley soup.
>
> As per Nancy's notes I doubled the marjoram, thyme and bay leaf. MSG I
> don't own any. I only had petite cut canned tomatoes, which worked out
> nicely. Turned out perfect. On my way to freeze some before hubby eats
it
> all up.
>
> Lynne
>
> 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.
==============
I love Beef Barley soup; one of my favorite soups. That was a funny.
>