| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Soups, Dairy, Jewish |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Source: "A Jewish Mother's Cookbook" by Elaine Radis; published on disk by
ONE COMMAND SOFTWARE, 1995.
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.
Posted to JEWISH-FOOD digest V97 #301 by Mrs. Elaine Radis
(auntie_e@prodigy.com) on Nov 18, 1997
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