This is a proper, old-fashioned soup, the kind that should be made over two days.
On the first day you make the stock, cooking it slowly for 3 or 4 or 5 hours. Then strain it and chill it to remove all the fat.
Of course it’s easiest to do this if you happen to be in the middle of … Continue reading.....
This was one of my favorite soups as a child, though I ate the condensed, canned version, not home made.
This is better.
For a shortcut version use a decent canned beef stock / broth rather than home-made, but the home-made is so easy why not make it?
As with most soups, this is flexible…. Add your favorite vegetables
It’s … Continue reading.....
Beef Barley Soup
We have electricity again, as of last night.
I have a new, profound respect for people who have suffered at the whim of nature.
We were without electricity for almost 3 days.
That shouldn't be a big deal.
Before it happened to me, I didn't think it was a big deal.
You know: Light some candles and … Continue reading.....