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Mushroom Barley Soup II Recipe

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This recipe for Mushroom Barley Soup II, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Gordon
Added: Thursday, January 25, 2007


2 tablespoons dried porcini mushrooms
2 tablespoons butter or margarine
1 large onion, thinly sliced
2 ribs celery with leaves, diced
1/4 cup parsley
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 pound fresh porcini or other mushrooms
1 tablespoon flour
2 quarts beef broth or water
1 cup whole barley
2 teaspoons salt

1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.

2. Coarsely chop the dried mushrooms.

3. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes.

4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.

5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring.

6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.

7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.

8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.

Yield: 6 to 8 servings (P) or (M).

Jewish Cooking in America
September 1998
Joan Nathan

Epicurious.com © CondéNet, Inc. All rights reserved.

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Number Of Servings:
Preparation Time:
Preparation Time:
2 hrs




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