| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; diced |
| 2 |
tb |
Oil |
| 1/2 |
lb |
Sliced fresh mushrooms |
| 1 |
|
Carrot diced |
| 1 |
|
Stalk celery diced |
| 1/4 |
c |
Medium barley |
| 4 |
c |
Water |
| 1 |
ts |
Minced fresh dill |
| 1 1/2 |
ts |
Salt |
|
|
Black pepper to taste |
| 2 |
tb |
Flour |
| 1 |
c |
Vegetable boullion |
INSTRUCTIONS
Saute the onion in the oil until clear. Add all the ingredients in order
listed, until and including the black pepper. Bring to a boil and simmer
for one hour. Stir the flour into the vegetable boullion until well
blended. Add to soup gradually, stirring constantly. Add the mushrooms and
heat throughout.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 01,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
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