Mushroom-barley Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
6: Dried mushrooms,
3 tbsp: Pearl barley,
2 quart: Water,
2 tsp: Salt,
1/4 tsp: Pepper,
2: Onions, diced
2 tbsp: Butter,
2 tbsp: Flour,
3/4 cup: Milk,
Directions:
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 theonions 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. Recipe Source: THE ART OF
JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe for
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
Combine the mushrooms, barley, water, salt and pepper in a saucepan.
Cook over low heat 1 hour. Brown theonions 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. Recipe Source: THE ART OF
JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe for
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp