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| What You Need: |
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6 cups soup stock made with bone and meat scraps
˝ bouillon cube
6 mushrooms
6 green beans
˝ cup barley, cooked separately
1˝ teaspoons butter
2 - 3 medium potatoes, cooked and diced
1 tablespoon chopped parsley
Salt and pepper to taste
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| How To Cook: |
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1. Make some soup stock, adding ˝ bouillon cube, mushrooms and green beans.
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2. Cook barley separately in covered saucepan, adding a little of the stock as necessary to separate grains.
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3. When done, add butter, stir well, pour into the stock and let it boil up.
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4. Remove bones and serve the rest without straining, adding diced potatoes and chopped parsley.
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