Free Recipe Edith s Dairy Mushroom Barley Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8
Ingredients for Edith s Dairy Mushroom Barley Soup Recipe
3 tb Butter
1-1/2 c Onions; chopped
1 c Carrots; chopped
1 c Celery; chopped
2 ts Garlic; minced
1 lb Mushrooms; sliced
3 qt Vegetable stock
1 ts Salt
1 ts Pepper
1/4 ts Nutmeg
1 ts Thyme
1 c Barley
2 tb Dill; chopped
2 tb Parsley; chopped
Edith s Dairy Mushroom Barley Soup Preparation
Source: A Jewish Mother’s Cookbook by Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. In a large pot melt butter; add onions, carrots, celery. garlic and saut,, until tender but not browned. Add broth, seasonings and barley. Simmer for two hours. Stir in dill and parsley, simmer for 15 minutes more. NOTE: soak barley for 2 hours in water to cover BEFORE adding to the soup. This soup is delicious and you would never believe that it is a NON beef soup. It is that rich. Posted to JEWISH-FOOD digest V97 #301 by Mrs. Elaine Radis (auntie_e@prodigy.com) on Nov 18, 1997
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