BURGERSHIRE SOUP (COPYCAT FROM CHESHIRE INN - SAINT LOUIS)
This hearty beef soup originated at the Cheshire Inn in Saint Louis, probably in the 1940s. I first saw it on the menu at Dierberg's Restaurant which was attached to the grocery store in Creve Coeur. This was in the 1980s. My friend and co-worker, Anthony Hitt, would join me for lunch frequently. This became one of our favorites. It was always served with fresh crusty rolls from the on-site bakery.
Provided by Tona C.
Categories < 4 Hours
Time 2h30m
Yield 3 quarts, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, lightly brown ground beef. Leave in bite-sized chunks. Drain off fat.
- Add next 11 ingredients.
- Bring to a boil and then reduce heat to a very slow simmer.
- Simmer for 90 minutes stirring frequently.
- Add barley and hot water.
- Continue to simmer for 30 minutes.
- Serve with French bread and extra Worcestershire sauce.
Nutrition Facts : Calories 406.7, Fat 17.8, SaturatedFat 6.9, Cholesterol 77.1, Sodium 1214.8, Carbohydrate 34.9, Fiber 5.7, Sugar 6.7, Protein 26.5
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