Beef-Barley Soup with Caraway Dumplings
Source: Teresa Marron
Thanks very much to Jill Gordon, who posted this recipe to the Guiding Mailing List.
In small plastic bag, combine:
- 3/4 cup buttermilk baking mix (like Bisquick)
- 1 tsp. crumbled dried parsley flakes
- ¼ tsp. crushed caraway seeds
Combine in quart plastic zipper bag:
- 1 package (1 ounce) freeze-dried beef or 1/4 cup TVP
- 1/3 cup quick-cooking barley
- 2 Tbsp. freeze-dried or home-dried green peas
- 1 Tbsp. beef or veg. bouillon
- 1 tsp. dried onion flakes
- 3/4 tsp. paprika
- ½ tsp. fine herbs mixture (parsley, chives, tarragon, and chervil)
- A quarter of the dried leather from an 8-ounce can tomato sauce*
- A pinch each black pepper and cayenne pepper
At camp: Set aside the small bag with the baking mix. In medium pot, boil 4 cups water. Add beef-barley mix. Return to gentle boil; cook 10 minutes, stirring occasionally. While soup cooks, make dumplings: in medium bowl, combine baking mix with ¼ cup cold water; mix quickly with fork until just moistened.
When soup has cooked for 10 minutes, drop dumplings in 6 balls on top of soup. Cover soup; continue cooking for another 10 minutes without removing cover. Dumplings should be firm to the touch and dry in the center when cooked. Makes 2 or 3 servings.
*To dry tomato sauce in your oven: line cookie sheet with plastic wrap (secure edges with tape to keep in place). Pour tomato sauce evenly over the plastic wrap. Dry in oven set at 140 degrees or lower (prop oven door open slightly) until leathery and completely dry, 4 to 6 hours. The dried tomato leather should peel easily from the plastic, and there should be no sticky spots.