| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Soups, Jewish | 6 | Servings |
INGREDIENTS
| 20 | Mushrooms, thinly sliced | |
| 1/2 | c | Pearl barley |
| 1 | c | Small dried limas |
| 4 | qt | Water |
| 2 | Celery stalks, diced | |
| 2 | Carrots, diced | |
| 1/2 | c | Onions, diced |
| 6 | tb | Butter |
| 1 | tb | Salt |
| 1 | c | Milk |
| 4 | tb | Flour |
INSTRUCTIONS
Wash mushrooms, barley and lima beans. To boiling water add the mushrooms, barley, beans, salt, pepper, 3 T. butter, celery, and carrots. Cook for 1 hour, until barley and beans are tender. While soup is simmering, stir slowly every 20 mins. In a saucepan, melt remaining butter over low heat, and saute onions. Add flour, stir to fine consistency. Add milk, making a smooth white sauce. When soup is done, add white sauce and mix well. Add chopped dill (dried is fine) to taste. Serve hot. Posted to MM-Recipes Digest V4 #028 by Rainbow225@aol.com on Jan 27, 1997.
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