| 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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