We're having a slow, low-key kind of day. We stayed up until well after midnight, woke up late, and had pancakes for breakfast. After the breakfast clean-up, I got to work on another soup project I'd been meaning to do - beef and barley soup. It's actually just beef marrow, since there wasn't any leftover meat to put in. I'd made a beef stew about a week ago with shin bones, tomato sauce (the last jar of the plain sauce), carrots, celery and onion. We saved the liquid, bones and veggies with the intention of turning it all into soup.
Beef and Barley Soup
2 beef bones with marrow
beef stew: liquid and veggies, fat removed
5 pints water
3 carrots, chopped
1 leek, sliced
2 cloves garlic, chopped
2 ribs celery, chopped
1 t. worcestershire sauce
kosher salt
bay leaves
1 1/2 c. pearl barley
This simmered for about 2 hours. The 8 year old devoured a bowl of it for lunch, then I put up 6 pints and we had the rest for our lunch (at 1:30 in the afternoon. It's a slow day, as I said.). Unfortunately, I wasn't paying attention to the canner so the pressure dropped. Since I have no idea for how long the pressure was down, I brought it back up to 10 lbs. and reset the timer for the whole 75 minutes. I'm sure it will be fine.
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