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Mushroom Barley Soup I (D, TNT)
Source: "A Jewish Mother's Cookbook," by Elaine Radis
Serves: 8

3 tablespoons butter
1-1/2 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 teaspoons garlic, minced
1 pound mushrooms, sliced
3 quart vegetable stock
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon thyme
1 cup barley
2 tablespoons dill, chopped
2 tablespoons parsley, chopped

In a large pot melt butter, add onions, carrots, celery and garlic. Sauté until tender but not browned. Add broth, seasonings and barley. Simmer for two hours.

Stir in dill and parsley, simmer for 15 minutes more.

Poster's Notes:
Soak barley for 2 hours in water to cover BEFORE adding to the soup. This soup is delicious and you would never believe that it is a NON-beef soup. It is that rich.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A