to soups

Potpourri Soup

3 Tablespoons butter or margarine
3/4 pounds hamburger
3 onions, sliced
1/3 cup barley
1 #2 can tomatoes
1 1/2 quarts water
1 Tablespoon salt, 1/2 teaspoon pepper
A few whole peppercorns (optional)
3 carrots, sliced
3 stalks celery, diced 1 teaspoon Worcestershire sauce

Using a large soup kettle, fry meat in melted fat until the red color leaves it, crumbling meanwhile so that meat is separated. Add onions and cook for a few minutes longer. Add water, tomatoes, barley, salt, and pepper. Cover and simmer gently for 1 hour. Add vegetables, Worcestershire and steak sauce, bring back to steaming point, lower heat and cook for another hour. Serve hot with cornbread or hot biscuits.

Makes 6 ample servings.

from the kitchen of Ann Kirkland