Cheshire Inn Soup Recipe

• 3/4 pound lean grnd beef
• 1 1/4 c. beef stock or possibly bouillon
• 1 c. onion, minced
• 1/2 c. carrots, diced
• 1/2 c. celery, diced
• 1 pound canned tomatoes, crushed
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 1/2 tbsp. pearl barley, steamed or possibly boiled
• 3/4 teaspoon Kitchen Bouquet

1. Braise beef in heavy pot till lightly browned.
2. Don't over cook.
3. Leave in lumpy pcs.
4. Add in stock, vegetables and seasoning.
5. Cover and simmer till vegetables are barely tender.
6. Skim fat from soup.
7. Mix with flour in a skillet and brown lightly.
8. Add in about 1 c. broth from soup and cook till clear.
9. Add in to soup pot.
10. Throw away bay leaf.
11. Add in cooked barley and Kitchen Bouquet for color and flavor.

lean grnd beef, beef stock, onion, carrots, celery, tomatoes, salt, sugar, pepper, bay leaf, pearl barley, kitchen

Taken from cookeatshare.com/recipes/cheshire-inn-soup-55300 (may not work)