Mushroom-Barley Soup
- 10 Mushrooms; sliced thin
- 1/2 c Barley
- 1/4 c Dry lima beans; soaked
- -overnight
- 2 qt Water
- 1/2 c Celery; diced
- 1/2 c Carrots; diced
- 1/2 c Onions; diced
- 2 ts Salt
- 1/4 ts Pepper
- 1/2 c Skim milk; or pareve sub.
- 2 tb Flour
- Dill
Wash mushrooms, barley and beans and add to boiling water with pepper,
celery and carrots. Cook 1 hour or till beans are softened. Add salt. Saute
onions, add flour, then milk. Add to soup and heat. Sprinkle with dill.
Recipe by: Annice's files
Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website)
Posted to JEWISH-FOOD digest by Annice Grinberg
on Oct 26, 98, converted by MM_Buster
v2.0l.
celery and carrots. Cook 1 hour or till beans are softened. Add salt. Saute
onions, add flour, then milk. Add to soup and heat. Sprinkle with dill.
Recipe by: Annice's files
Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website)
Posted to JEWISH-FOOD digest by Annice Grinberg
v2.0l.
