On Thu, 05 Feb 2009 12:07:01 -0800, Mark Thorson >
wrote:

>Dimitri wrote:
>>
>> Would you cook the barley separately than add it to the soup or cook it
>> right in the soup?
>
>Right in the soup, to thicken it up.
>
>I used to make beef barley soup all the time,
>before I quit eating U.S. beef.
>
>I'd cut a cheap cut of beef into small bits,
>pan fry them with black pepper, then add water,
>bay, and rinsed barley and allow to simmer
>covered for a few hours.

Where's the tomato juice? The carrots, the onions, the peas ..? The
Worcestershire sauce? Where's all the good stuff??

Carol

--
Change "invalid" to JamesBond's agent number to reply.