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Categories:Viewed: 1 - Published at: 4 years ago
Ingredients
- 2 lean meaty soup bones (preferably beef shank)
- 1 c. each: any 5 vegetables: sliced carrots, diced celery, sliced zucchini, sliced green beans, sliced leeks, sliced parsnips, chopped cabbage and peeled and cubed potato
- 3 qt. water
- 1 can tomatoes, cut up
- 1 1/2 tsp. seasoned salt
- 1/2 tsp. seasoned pepper
- 1 c. barley
- 1 c. sliced fresh mushrooms
Method
- Brown soup bones either in skillet over high heat or in 400° oven.
- Combine all ingredients except barley and mushrooms in large soup kettle; bring to a boil.
- Reduce heat and simmer, covered, 2 hours.
- Add barley; simmer 1 hour longer.
- Add mushrooms; simmer 10 minutes.
- Remove soup bones from kettle; let cool slightly.
- Remove meat from bone; cut meat into pieces and return to soup.
- Refrigerate overnight.
- Skin any fat from surface; reheat soup and adjust seasonings before serving.
