Jewish Soups and Salad Recipes
Edith's Dairy Mushroom Barley Soup Recipe
Your Source for Jewish Recipes Online!

 

 

Edith's Dairy Mushroom Barley Soup
Source: "A Jewish Mother's Cookbook" by Elaine Radis;

Yield: 8 servings

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 and garlic. Saute until tender but not browned. Add broth, seasonings and barley. Simmer for two hours. Stir in dill and parsley, simmer for 15 minutes more.

 

Back        Home

Don't forget to visit our other Recipe site at
That's My Home

Razzle Dazzle Recipes
Copyright 2002 - 2005