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Mushroom Barley Soup II (M, TNT)
Source: My mother, Marilyn Akawie
Serves: A whole lot!

Water to fill an 8 quart pot almost full
2 strips of flanken
1 bag of barley
2 "tubes" of soup mix (any brand like Rokeach, Manishevitz, Kedem)
Kosher salt
Mushrooms (fresh or jar)
Carrots, onions, celery (optional)

Bring the water to boil, add the flanken and boil until cooked. Add the soup mixes, the barley and season to taste.

Cook uncovered at a low boil for hours! Keep stirring the pot. Add the vegetables midway.

If done right, when you take this out of the refrigerator it looks more like a kugel than a soup! You will need to stir it well and add water and seasonings.

This takes a long time to reheat without burning so if you are doing it erev Shabbos, keep this in mind.

Poster's Notes:
This was probably one of the very first recipes I called my mother for after I got married twenty years ago. As you can imagine, it did not come in "recipe" form.

Posted by Randi Lipkin

Nutritional Info Per Serving: N/A