| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Jewish, Soups |
6 |
Servings |
INGREDIENTS
| 20 |
|
Mushrooms, thinly sliced |
| 1/2 |
c |
Pearl barley |
| 1 |
c |
Small dried limas |
| 4 |
qt |
Water |
| 2 |
|
Celery stalks, diced |
| 2 |
|
Carrots, diced |
| 1/2 |
c |
Onions, diced |
| 6 |
T |
Butter |
| 1 |
T |
Salt |
| 1 |
c |
Milk |
| 4 |
T |
Flour |
INSTRUCTIONS
1997
Wash mushrooms, barley and lima beans. To boiling water add the
mushrooms, barley, beans, salt, pepper, 3 T. butter, celery, and
carrots. Cook for 1 hour, until barley and beans are tender. While
soup is simmering, stir slowly every 20 mins. In a saucepan, melt
remaining butter over low heat, and saute onions. Add flour, stir to
fine consistency. Add milk, making a smooth white sauce. When soup is
done, add white sauce and mix well. Add chopped dill (dried is fine)
to taste. Serve hot. Posted to MM-Recipes Digest V4 #028 by
Rainbow225@aol.com on Jan 27,
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