Barley Meal-Soup
From: Lili, Ville de la Baie, Quebec, Canada
Comments: A good soup from grandma.
Servings: 10
IngredientsPreparation
  • 1 cup [250 mL] pearl barley
  • 10 to 12 cups [2.5 to 3 L] cold water
  • 2 or 3 soup beef bones
  • 1 [2-pound / 1-kg] piece stewing beef
  • Salt and pepper, to taste
  • 2 onions, sliced
  • 3 carrots, sliced
  • 1 leek, sliced
  • 2 celery stalks, diced
  • 1 teaspoon [5 mL] thyme
  • 1 teaspoon [5 mL] savory
  • 1 bay leaf
  • Soak pearl barley covered with cold water for approximately one hour; drain and set aside.
  • Pour 10 to 12 cups [2.5 to 3 L] cold water into a large enough casserole; add soup beef bones and stewing meat; salt and pepper.
  • Bring to a boil over low heat, skimming often [very important in order to get a clear broth].
  • When no more foam forms, add onion, carrot and leek slices, celery dices, thyme, savory, bay leaf and reserved drained pearl barley.
  • Leave to simmer, partly covered, for approximately 3 hours.
  • Remove beef bones and meat; throw away bones, dice meat and add to soup.