We must never separate the Spirit and the Word. The Spirit speaks to us through the Word; so we should always doubt and query any supposed revelation that is not entirely consistent with the Word of God. Indeed the essence of wisdom is to reject altogether the term “revelation” as far as we are concerned, and speak only of “illumination.” The revelation has been given once and for all, and what we need and what by the grace of God we can have, and do have, is illumination by the Spirit to understand the Word.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats		Digest, Oct., Fatfree	1	Servings

INGREDIENTS

1 1/2	c	Dry shiitake mushrooms
2	lg	Yellow onions
6		Stalks celery
6		Carrots
1	pk	Quaker Quick Barley
8	c	Water
2	tb	Michelle's Chicken Style
		Seasoning
1	ts	Salt or to taste

INSTRUCTIONS

Rinse the shiitake mushrooms and set them aside to soak in plenty of water.
They will need about an hour to soak.  Chop the onions, celery, and
carrots. Put the vegetables and Michelle's seasoning in a large stock pot
with the water. When the mushrooms are soft, snip them into smaller pieces
(approx. a square inch each) and drop them in the pot. Bring the pot to a
boil, turn down to simmer. Cook until the carrots just start to soften. Add
barley and simmer for another 10-15 minutes. Taste the broth occasionally
while cooking, add salt to taste and more of Michelle's seasoning if
needed.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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