Stone Soup

• 8 quarts water
• 3 smooth clean stones (optional)
• 2 Tablespoons salt
• 1 teaspoon pepper
• 1 dozen fresh carrots, stems removed
• 1 head cabbage
• 1 1/2 lbs. sirloin beef with bones (ex: 4 T-bone steaks)
• 1/2 dozen large potatoes, cut in quarters
• 1 cup barley (optional)
• 1 cup whole milk or cream (optional)
• 1 large clove fresh garlic
• 1 large fresh onion, cut in half
• 5 sprigs cilantro, flat parsley, or oregano

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

water, clean, salt, pepper, fresh carrots, cabbage, sirloin beef, potatoes, barley, milk, garlic, fresh onion, cilantro

Taken from www.epicurious.com/recipes/member/views/stone-soup-52963301 (may not work)