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Mushroom and Barley Soup Recipe

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This recipe for Mushroom and Barley Soup, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmen Cheek
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp butter
3/4 cup chopped onions
12 oz mushrooms, halved or quartered
2 cup water
salt and pepper to taste
2 carrots, sliced
1 small parsnip
1/2 cup barley
3 cans beef stock or consomme

Directions:
Directions:
In large pot, add 3 tbsp margarine and melt on medium heat. Add onions and saute for 4 to 5 minutes. Add carrots and parsnip; cook for 2 to 3 minutes. Add remaining butter. Add mushrooms. Stir frequently until mushrooms soften, about 4 or 5 minutes. Add barley and stir to coat. Add stock, water, salt and pepper; heat to boiling. Reduce heat to low; simmer, uncovered for about 1 hour or until barley is tender.

 

 

 

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