Stone Soup

1. 1

   Bring water to a boil, adding salt.

2. 2

   Add beef, barley, onion, and garlic.

3. 3

   Cook 30 minutes or until fork tender.

4. 4

   Cut vegetables into large bite-sizes, and add to pot.

5. 5

   Return to boil and simmer 20 minutes or until vegetables and barley are tender.

6. 6

   Add milk/cream. (optional)

7. 7

   Finish with sprigs and pepper.

8. 8

   Let stand covered 10 minutes.

9. 9

   Serve optionally with bread, a roast, and cider!

10. 10

    Cook's note: I usually do not add milk because the soup tastes the same plus it looks milky.

11. 11

    Cook's note 2: I like to add barley or Mexican rice because it adds more flavor.

* Per serving · 4 servings · Values may vary.

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