On Dec 10, 9:14�pm, Golden One > wrote:
> On Dec 10, 6:54�am, Sheldon > wrote:
>
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>
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> > On Dec 9, 3:55 pm, Tracy > wrote:
>
> > > 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 JUST bought some barley for the first time thinking I'd try my hands
> > > at beef barley soup.
> > > Thanks for the recipe. I don't think I have any chuck around - would any
> > > other cut work?
> > > I have some sirloin tips and maybe some blade steaks (are those chuck?)
> > > and possibly a top round steak.
>
> > I think top round works better, it becomes tender yet still holds
> > together in little cubes instead of becoming shreds, and less fatty
> > than chuck.
>
> > > I was also sorta thinking mushroom barley.
>
> > Yes, lotsa 'shrooms.
>
> > I made a 16 quart potful of beef barley 'shroom this week. �Whenever I
> > make soup I make plenty for the freezer, I never buy canned soup... I
> > haven't bought canned soup since a can of Campbell's vegetable beef
> > cost 15 cents. �The other day in the stupidmarket for the first time
> > in years I happened to look at the prices of canned soups, geeze, like
> > $3 for one measly can... people are nutz buying that briney mush...
> > and those are the same nutzos who eschew canned veggies because they
> > say they're mushy.- Hide quoted text -
>
> > - Show quoted text -
>
> I'm with you. Canned soups just taste awful, sort of fake. I make lots
> of soup, mostly through winter, and stock the freezer.
>
> The one exception in canned tomato soup. I love the stuff, think it
> dates back to childhood. I always want it if I am not well.

But tomato soup is the simplist to make; dilute a can of tomato paste
with water and milk and add s 'n p. About three cans of liquid to one
can of paste is about right. I prefer tomato soup with no milk, and I
like egg drop. With a cold/sore throat milk/any dairy will thicken
phlegm and just make you more uncomfortable