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| Home -> [Middle Eastern, Soups & Stews] -> [Mushroom, bean and barley soup Recipe] |
Mushroom, bean and barley soup
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Middle Eastern, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 20
| | Mushrooms, thinly sliced | | 1/2
| cup | Pearl barley | | 1
| cup | Small dried limas | | 4
| quart | Water | | 2
| | Celery stalks, diced | | 2
| | Carrots, diced | | 1/2
| cup | Onions, diced | | 6
| tbsp | Butter | | 1
| tbsp | Salt | | 1
| cup | Milk | | 4
| tbsp | Flour |
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Procedures:
| 1 | Wash mushrooms, barley and lima beans. | | 2 | To boiling water add the mushrooms, barley, beans, salt, pepper, 3 t. butter, celery, and carrots. | | 3 | Cook for 1 hour, until barley and beans are tender. | | 4 | While soup is simmering, stir slowly every 20 mins. | | 5 | In a saucepan, melt remaining butter over low heat, and saute onions. | | 6 | Add flour, stir to fine consistency. | | 7 | Add milk, making a smooth white sauce. | | 8 | When soup is done, add white sauce and mix well. | | 9 | Add chopped dill (dried is fine) to taste. | | 10 | Serve hot. | | 11 | : ellen smith |
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