| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
(1/2 stick) butter |
| 1 |
lb |
Mushrooms; cut into 1/2-inch pieces |
| 2 |
lg |
Carrots; chopped |
| 2 |
lg |
Celery stalks; chopped |
| 1 |
|
Onion; chopped |
| 1/2 |
c |
Pearl barley; rinsed |
| 2 |
tb |
All purpose flour |
| 8 |
c |
Canned vegetable broth |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
tb |
Chopped fresh dill or 1 teaspoon dried dillweed |
|
8 |
Servings |
INSTRUCTIONS
Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms,
carrots, celery, onion and barley. Sauté until vegetables begin to brown,
about 20 minutes.
Add flour to pot and stir 5 minutes. Gradually mix in broth. Bring soup to
boil, stirring frequently. Reduce heat to medium and simmer until barley is
tender and soup is beginning to thicken, about 40 minutes. Mix in parsley
and dill. Season to taste with salt and pepper.
Bon Appétit December 1995 Tony Litwinko: Glendale, California
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998
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