Cincinnati Enquirer, 2 November, 1966
Old-Fashioned Old-Fashioned Old-Fashioned Soup Making BV CECILY BROWNSTONE Ar Food Editor MOST OF the time, of course, busy mothers use the convenient canned and packaged soups available in such variety in our markets. markets. But once in a while, it's worthwhile capturing the contentment that comes when you brew your own soup. Contentment Yes! A good cook will gain a real sense of satisfaction from this old-fashioned old-fashioned old-fashioned job. And certainly eaters should beam when they taste so delicious a soup-combination soup-combination soup-combination soup-combination as beef, barley and fresh vegetables made from scratch. Have we persuaded you? Then let's go: BEEF, BARLEY AND VEGETABLE SOLI l"j pounds shinbeef soup bone (including a good portion of meat) 2V4 quarts water 2 cloves garlic, minced 4 teaspoons salt (about) V tpaspoon pepper (about) 'a cup regular barley 1 cup chopped celery tops 1 cup corsely-chopped corsely-chopped corsely-chopped onion 2 cups sliced fresh carrots pound green beans, cut small 1 can (1 pound) tomatoes Into a large heavy kettle turn the soup bone with its meat, the water, garlic, salt and pepper. Bring to a noil: cover and simmer for one hcur. Add barley, celery, tops and onion; simmer for another hour. Add carrots, green beans and tomatoes (including liquid in can). Continue simmering until vegetables are tender about 20 minutes. minutes. Remove soup bone; cut meat from bone, dice and add to soup. Refrigerate covered until fat hardens on top about 6 hours or overnight. R?move fat: reheat som, stirring often to prevent barley stciking to bottom of keti'ie. Add extra salt and pepper to taste. Makes about 3 quarts. NOTES: If you buy shin-beef shin-beef shin-beef bone from which the meat has been detached, buy about 1 pound of this bone and about pound of extra beef from cut suitable for soup. Two kinds of barley regular regular and quick -cooking -cooking are available. This soup calls for the former: after an hour of cooking, as called for In the recipe, the barley will still be pleasantly pleasantly chewy. If, however, you like barley softer, cover cover the Vi cup of r e g u 1 a r barley called for with 2 cups of cold water and soak for 1 hour while the soup-' soup-' soup-' bone is simmering; then drain the barley and arid as directed with tha celery and onion. COOL weather are it a big tureen of beef, barley and potato soup.