Scotch barley soup <dairy>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Carrots -- grated | |
| 3 | Onions -- chopped | |
| 2 | Parsnips -- diced | |
| 4 | tablespoons | Butter |
| 2 | quarts | Water |
| 1 | cup | Pearl barley |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Chopped parsley |
Directions
Cook the carrots, onions and parsnips in the butter for 15 minutes.
Add the water; bring to a boil and stir in the barley, salt and pepper. Cook over low heat 1½ hours. Sprinkle with the parsley.
Serves 6. Recipe Source: THE ART OF JEWISH COOKING Recipe By : Jennie Grossinger - "The Art Of Jewish