Five respond to beef barley soup request

Posted: Wednesday, August 27, 2008

Do you like sharing recipes? Do you like trying new recipes? Well, look no further, because Ask Auntie Emo is where we match sought-out and shared recipes, as well as kitchen tips.

RECIPE CHALLENGE:

Wow. We have had five responses to B.H.'s request for "Beef barley soup." Thanks to G.S., of Ketchikan, J.R., of Juneau, and M.D., of Ketchikan, for your responses. All the recipes were very similar with their personal favorite touches. G.S. adds Velveeta cheese for an added creamy, cheesy taste and texture. J.R. combined ingredients from two different recipes, adding oregano, garlic and a bay leaf to her recipe. M.D.'s recipe came from her 11th edition of Better Homes and Garden Cook Book. Great job, ladies. Thank you all for your submissions.

D.H., of Ketchikan, sent her barley soup recipe via e-mail. Thank you, D.H., for your submission. Keep them coming.

RECIPE SHARED:

V.R., of San Clement, Calif., was visiting friends in Ketchikan and saw our Ask Autie Emo article. V.R. said the following is an authentic recipe from a quaint local French restaurant. V.R. has made it many times and people often request the recipe, simple and delicious. Since this is one of her favorites, she wanted to share it with her new Ketchikan friends and our readers. Thanks, V.R., for your submission.

Barley soup

3 tablespoon butter or margarine ½ cup medium barley 1 celery stalk, minced 1 medium onion, minced 1 tablespoon flour 6 cups hot vegetable or chicken or beef broth (recipe follows.) Salt and pepper to taste ½ cup heavy cream

Heat butter in heavy sauce pan. Sauté barley, celery and onion in it. Sprinkle with flour. Gradually stir in hot broth. Season with salt and pepper. Simmer, covered for about 1 hour, stirring occasionally, until barley is very tender. Remove from heat and add cream.

Note: this soup can be prepared in advance without the addition of the cream. At serving time, heat and add cream.

Makes 4 to 6 servings.

Scotch broth

3 pounds lamb or beef any cut, cubed water 1 teaspoon salt ½ cup pearl barley

2 carrots, diced 2 turnips, diced 3 onion, diced ½ cup chopped parsley

Place lamb or beef in deep kettle and cover with water. Add salt. Bring to a boil and reduce heat to very low. Skim off scum whenever necessary. Simmer, covered for 1 hour. Add barley and vegetables except parsley. Continue simmering, covered for another 1½ to 2 hours. Skim fat from soup. Before serving stir in parsley.

Makes 6 servings.

RECIPE SHARED:

J.G., of Juneau, sent in her mother's vegetable beef barley soup recipe and says it's good. Thanks, J.G., for your response.

Vegetable beef barley soup

• Adjust the amount of ingredients to how large your soup pot is.

• Use three large yellow onions, beef shank bones (with and without meat) and marrow bones.

• Cover bones with cold water, sliced onions, and little parsley, salt and pepper. When water starts to boil, cover and simmer for about three hours or until meat is tender.

• Take out meat and bones and set aside to cool. The more bones, the better the soup.

• Add 1 large can of tomato juice and 1 large can of diced tomatoes.

• Chop to medium sized pieces and add two-three carrots, three stalks celery, two ears of corn and a handful of fresh string beans.

(Note: we sometimes just use bags of frozen mixed vegetables and it was almost as good.)

• Add one bag of barley.

• After you have added the vegetables and barley, put lid back on and simmer about one hour.

• When meat is cooled cut all fat from meat and cut meat into small pieces, add back to pot. Also add some of the marrow bones if there is enough room. Season to taste.

This ages very well and freezes well too.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a semimonthly feature in Neighbors that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.



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