Global Gourmet Forums
*
*
Home
Help
Search
Login
Register
Welcome, Guest. Please login or register.
November 23, 2014, 07:25:38 AM

Login with username, password and session length
Search:     Advanced search
540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 13 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
Pages: [1]   Go Down
Print
Author Topic: Mushroom and Barley Soup  (Read 5346 times)
Archived Message
Chef de Cuisine
****
Posts: 191



View Profile
« 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.
Logged
Pages: [1]   Go Up
Print
Jump to:  

Powered by MySQL Powered by PHP The Global Gourmet
Powered by SMF 1.1 RC3 | SMF © 2001-2006, Lewis Media
Theme based on Oxygen by Bloc
Valid XHTML 1.0! Valid CSS!