Momma's barley, lima bean and dried mushroom soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Beef marrow bones (3-4) sawed into 2\" pieces | ||
| 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 |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 32 | ||
| 1 | tablespoon | Rolled oats |
| ½ | teaspoon | Paprika |
| 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 | Parsley root, peeled or extra parsley sprigs | |
| 1 | medium | Leek, well washed |
| 6 | Sprigs flat leaf parsley | |
| Sprigs of dill (2-3) | ||
Directions
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