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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place barley in a bowl, cover with tepid water. | 2. Let soak for 1 hour. | 3. (Do not use pearl barley for this soup). | 4. Place cold water, beef brisket, course salt in soup kettle. | 5. Add the drained barley. | 6. Bring to boil over low heat and skim the surface. | 7. Add 1/2 cup of cold water and continue to skim. | 8. This is important, as here lies the difference between a good-colour barley soup and another with a greyish and dirty colour. | 9. When all the scum has been removed, add the remaining ingredients. | 10. Bring to boil, cover, leaving a 1 in. | 11. opening. | 12. Simmer for 3 hours over low heat. | 13. Add 3 tbsp butter and the juice together with the rind of the lemon. | 14. Do not boil once the butter has been added. | 15. Served garnished with chopped parsley or chervil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
barley	1	cup	hulled	704.0	155.44	19.82	2.32
water	3	quarts		-	-	-	-
roast beef	2	lb	bone	1115.2025	0.0	196.2031	37.0828
salt	1	tablespoon	coarse	-	-	-	-
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
onion	1		sliced	60.0	14.01	1.65	0.15
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
leek	2		sliced	108.58	25.186999999999998	2.67	0.534
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
savory	1/2	teaspoon		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.