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Mushroom Barley Soup V (D)
Source: "Ratner's Meatless Cookbook," by Judith Gethers and Elizabeth Lefft
Serves: 8

1 1-pound can tomatoes, chopped
2 quarts water
1 onion, sliced
12 mushrooms, sliced
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup carrots, diced
1/2 cup coarse barley
1/2 cup small dried lima beans
1 cup dried mushrooms
2 tablespoons salt
1/2 cup Baked Onions (click here for recipe)

In a large kettle, combine all ingredients except baked onions. bring to a boil, lower heat and simmer, covered, for 1-1/2 hours. Stir in Baked Onions and mix well. Correct seasonings and serve piping hot.

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A