| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
Grains, Jewish, Low-fat, Soups, Low-cal |
8 |
Servings |
INGREDIENTS
| 10 |
|
Mushrooms; sliced thin |
| 1/2 |
c |
Barley |
| 1/4 |
c |
Dry lima beans; soaked overnight |
| 2 |
qt |
Water |
| 1/2 |
c |
Celery; diced |
| 1/2 |
c |
Carrots; diced |
| 1/2 |
c |
Onions; diced |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Skim milk; or pareve sub. |
| 2 |
tb |
Flour |
|
|
Dill |
INSTRUCTIONS
Wash mushrooms, barley and beans and add to boiling water with pepper,
celery and carrots. Cook 1 hour or till beans are softened. Add salt. Saute
onions, add flour, then milk. Add to soup and heat. Sprinkle with dill.
Recipe by: Annice's files
Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website)
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Oct 26, 98, converted by MM_Buster
v2.0l.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”