Momma's barley, lima bean and dried mushroom soup

Yield: 6 servings

Measure Ingredient
\N \N Beef marrow bones (3-4) sawed into 2\" pieces
\N \N Chicken necks, backs or other parts (opt)
10 cups Water
1 large Onion(s)
1 large Garlic clove(s)
½ cup Lima beans soaked overnight and drained
½ cup Fine or medium pearled barley washed well
1 ounce Dried mushrooms
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4
\N \N pg 32
1 tablespoon Rolled oats
½ teaspoon Paprika
\N \N Salt and pepper to taste
2 larges Carrots, quartered
2 larges Stalks celery with leaves halved crosswise
1 small Turnip, peeled
1 small Parsnip, peeled
1 \N Parsley root, peeled or extra parsley sprigs
1 medium Leek, well washed
6 \N Sprigs flat leaf parsley
\N \N Sprigs of dill (2-3)

Put bones and water into a 9-qt. stockpot. Bring to a boil. Skim foam from surface; add onion, garlic, lima beans and barley. Cover, lower heat and simmer for 30 minutes. Meanwhile, cover the mushrooms with boiling water and soak for 20 minutes. Dampen a coffee filter and strain the mushroom liquid through the filter, reserving the liquid. Rinse mushrooms under cold running water, cut them into small pieces and set aside.

Add the oats, paprika, salt and pepper to the pot along with the carrots, celery, parsnip and parsley root. Cook for 10 minutes more, then add the reserved mushrooms and the strained mushroom liquid, and cook for 30 minutes more.

Meanwhile, tie the leek, parsley and dill together with a piece of white string and add to the pot. Simmer for 45 minutes more. Before serving, lift out and discard the onion, celery, turnip, parsnip, parsley root, herb bouquet and the bones.

Submitted By DIANE LAZARUS On 10-17-95

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