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Fireside Barley Soup Recipe

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This recipe for Fireside Barley Soup is from The Savage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp salt (optional)
2 beef boullion cubes (or beef stock base equal to two servings)
6 cups boiling water
1 - 10-1/2 oz can condensed onion soup
1/2 cup Quaker Scotch Brand Quick Pearled Barley
1 cup sliced carrots
1 cup chopped celery
3 tbsp fresh chopped parsley (or 1 tbsp dried)
Directions:
Directions:
Add salt (if using) and bouillon cubes/stock base to boiling water. Stir until dissolved. Add onion soup, barley, carrots, celery, and parsley. Simmer 15-20 minutes or until carrots are cooked.

To freeze soup:

Cool to lukewarm. Place in freezer container; freeze. To loosen, run hot water over outside of container. To heat, place soup in saucepan; cover and simmer until heated thoroughly.
Personal Notes:
Personal Notes:
Another "back of the box" recipe that's very tasty. I would not add the salt; start with just the bouillon or stock base, then when it's done, taste it to see if actually needs salt.

 

 

 

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