Mushroom-Barley Soup

Recipe Ingredients

6		Dried mushrooms
3 tablespoons	45ml	Pearl barley
2		Water
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Onions - diced
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
3/4 cup	177ml	Milk

Recipe Instructions

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 the onions 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.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.