Page 29 - Herman Family Cook Book

Ingredients:
• 1 pound ground venison sausage
• 3/4 to 1 cup of quick barley
• 1/2 cup of finely chopped onion
• 1 clove minced garlic, or more
• 5 cups water
• 1 can unsalted diced tomatoes or
several garden tomatoes
• 1/2 cup slice celery—a stock or two
• 1/2 cup sliced carrots—1 or two
• 1 tablespoon or to taste beef bouillon or chicken bouillon broth
• 1/2 teaspoon dried basil
• 1 or 2 bay leaves
• 2 cups of frozen mixed vegetables— this could be a bag from grocery store or we grab what we have from our freezer which usually includes garden parsnips and frozen green beans
Preparation time:
1 hour
Cooking time:
Stove top 1 hour or all afternoon but wait to put in the barley until 10-15 minutes before you dish up.
Mark & Jeanne’s
vegetable venison barley soup
In soup pot, brown the Italian venison sausage. Add onion and garlic and cook a few minutes until the onion is slightly opaque and tender. Add water and all
of the remaining ingredients except for the frozen vegetables and barley. Cover and bring to boil, reduce heat, simmer 10 minutes. Add the frozen vegetables and quick barley, cook 15 minutes. Add more water and broth bouillon to con- sistency and flavor you prefer. Makes about 8 cups of hearty soup.
(note: this is generally the recipe on the back of the Quaker quick barley box)
“This one starts as a hearty soup on day one and turns to a casserole on day two as the barley blooms. Jeanne prefers the soup. Mark loves both dishes.”
Jeanne & Mark