Mushroom-barley soup <dairy>
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried mushrooms | |
| 3 | tablespoons | Pearl barley |
| 2 | quarts | Water |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Onions -- diced | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ¾ | cup | Milk |
Directions
Wash the mushrooms and soak in cold water 10 minutes. Slice fine.
Combine the mushrooms, barley, water, salt and pepper in a saucepan.
Cook over low heat 1 hour. Brown theonions in the butter and add to the soup. Cook 30 minutes. Mix the flour in the milk and add to the soup. Cook 15 minutes. Serves 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe for
Recipe By : Jennie Grossinger - "The Art Of Jewish