Simmer in large soup pot	Burgershire Soup

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Burgershire Soup

Source: St. Louis Post-Dispatch, December 13, 1992

Yield: 8-10 servings

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Ingredients

• 1/2 cup uncooked barley

• 2 lb ground beef

• 1 1/2 cups diced celery

• 1 1/2 cups diced carrots

• 1 1/2 cups diced tomatoes

• 2 1/2 cups chopped onions

• 3 1/2 cups beef stock

• 3/4 cup Worcestershire sauce

• 2 tsp granulated sugar

• 1/2 tsp ground black pepper

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Preparation

Cook barley according to package directions. Set aside.

In a large soup pot, lightly brown ground beef. Leave in chunks. Add celery, carrots, tomatoes and onions; cook until tender, about 8 to 10 minutes. Skim off fat and discard.

Add beef stock, Worcestershire sauce, sugar and pepper. Bring to a boil. Add cooked barley. Simmer 1/2 hour.

Serve with French bread or rolls.