 |
|
|
Soup - Vegetable Barley 10-12 quarts in 15 qt brazier pan. I rarely add water to foods but I want to keep the vegetable taste, not just the broth taste.
Recipe makes 10-12 quarts to serve 36-48 people. In 15 qt brazier saute:
8 oz tallow or other fat 4 chopped good sized onions 4 lb carrots rounds to fit on your spoon 1 T salt Saute in briefly: 2 lb celery 1 whole bulb garlic chopped finely Add: 16 c (128 oz) broth 2 c barley (I am using black barley) Simmer 20 minutes to make sure barley will be done. Add: 3 lb rudabagas cut to fit spoon Simmer Add: 6 lb potatoes cut to fit spoon kale cut small 1 qt my roasted tomatoes Simmer again 20 minutes or so. Season to taste with salt and pepper. ~If needed thicken with barley flour mixed with more tallow (a buerre manie). Stir into simmering soup allowing enough time for it to cook and thicken without overcooking the vegetables.
|
|
|
Cookbook Home | About | Search |
|