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Mushroom and Barley Soup, Edith's - dairy

Posted by : Elaine Radis

      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
 
  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.
  
  SOURCE: A Jewish Mother's Cookbook
          by Elaine Radis
          published on disk by ONE COMMAND SOFTWARE, 1995.
 

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