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539 Posts in 243 Topics by 486 Members Latest Member: - sandra Most online today: 11 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Mushroom and Barley Soup  (Read 5493 times)
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Chef de Cuisine
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« on: October 13, 2006, 05:01:51 PM »

subject: Mushroom and Barley Soup
from: Angel
[Archived message]

Mushroom and Barley Soup, Edith's - dairy
Posted by : Elaine Radis

3 tb Butter

1 #937; 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

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.

If you prefer to use the chicken stock, then just use some

pareve margarine.
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