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Mushoom - Barley Soup Recipe

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This recipe for Mushoom - Barley Soup, by , is from The Gliha Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandpa Gliha
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh mushrooms, rinsed and drained
6 TBSP butter or margarine
1 cup finely chopped onion
1 clove garlic, finely chopped
2 cans (10 3/4 oz size) condense beef broth***
5 soup cans water
3 TBSP tomato paste or ketchup
3/4 tsp. salt
Few twists freshly group pepper
1 bay leaf
1/2 cup barley - medium pearl size
1/4 cup chopped parsley
1 1/2 cups sliced celery and leaves
1 1/2 cups sliced carrots
4 TBSP dry sherry (optional)
1 pt. sour cream (optional)

***six qts water
shank meat and 4 bones or so
one little whole onion (leave skin on)
celery for taste
bring to boil and simmer for 3 hours or so
soup will gel when cool if rich

Directions:
Directions:
Chop 1/2 lb. mushrooms. Slice remaining 1/2 lb.

In large saucepan, melt 4 TBSP butter. Add the chopped mushrooms, onions and garlic; saute 5 minutes.

Sir in broth, water, tomato paste, salt, pepper and bay leaf.

Heat to boiling. Stir in barley. Reduce heat; cover and simmer 1 hour.

Add parsley, celery and carrots; cook, covered about 30 minutes longer or until vegetables and barley are tender.

In medium skillet melt remaining 2 TBSP butter. Add the reserved sliced mushrooms and saute 5 minutes. Add to soup along with sherry.

Ladle into large soup bowls and serve with a dollop of sour cream.

Number Of Servings:
Number Of Servings:
2 quarts, 8 servings

 

 

 

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