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      RECIPE TITLE "Barley Soup" recipe from C'mon, America, Let's Eat! Copyright © 1996 by Susan Powter

    yields --- time --- difficultyeasy

    Our grain. Amber waves of barley (we need to add that) because we are second in the world in barley production (the former Soviet Union is first -- we'll have to do some-thing about that, but that's not a discussion for this book).

    Barley Soup is great.

    Serve it with hot Garlic Herb Bread (see page 212) sprinkled with Parmesan cheese and parsley.

    Or with 2 cups of cooked sliced mushrooms or 1 cup of shredded zucchini -- or both -- thrown in to make this thicker and more nutritious.

    Nothing like a bowl of great soup and this is one of them. Cook a bunch -- this freezes well -- and everyone loves it.

    Warning on This One

    This soup is best the day after you make it.


    1 cup finely chopped onion
    2 garlic cloves, chopped fine
    1/2 cup dry whole barley
    1 28-oz can chopped tomatoes
    6 cups vegetable, chicken, or beef broth
    1 cup finely chopped celery
    1 cup carrots, cut into 1/4-inch cubes
    1/2 tsp celery salt
    1 tsp Mrs. Dash
    1 tsp Nature's Seasonings or Spike seasoning
    1 Knorr bouillon cube
    1/8 tsp white pepper
    1 tsp dried thyme
    2 tbsp chopped parsley

    International Soup Book
    International Soup Book Amazing variety of ingredients & flavors in delectable tour of world soup, from those you sip to those you eat with knife and fork.


    Sauté onion and garlic until limp. Add to other ingredients except parsley in a large stock pot. Bring to a boil, lower heat, and cook for 45 minutes to 1 hour. Sprinkle with parsley.

    To make a beef barley soup, brown 1/2 pound lean sirloin, cut into 1-inch cubes. Remove beef from pan. Add onion and garlic to pan and follow recipe, adding beef with other ingredients.

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