STONE SOUP
Steps:
- Bring water to a boil, adding salt. Add beef, barley, onion, and garlic. Cook 30 minutes or until fork tender. Cut vegetables into large bite-sizes, and add to pot. Return to boil and simmer 20 minutes or until vegetables and barley are tender. Add milk/cream. (optional) Finish with sprigs and pepper. Let stand covered 10 minutes. Serve optionally with bread, a roast, and cider! Cook's note: I usually do not add milk because the soup tastes the same plus it looks milky. Cook's note 2: I like to add barley or Mexican rice because it adds more flavor.
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