Title: Mushroom and Barley Soup
Categories: None
Yield: 1 Servings

2 tb Oil
1 Onion chopped
1 Stalk celery, chopped
3/4 lb Mushrooms, chopped
2 oz Dry mushrooms, soaked in hot
-water until soft and then
-drained
1 c Pearl barley, rinsed
1 c Chopped tomatoes (fresh or
-canned)
6 c Chicken,beef or vegetable
-stock
1/4 c Chopped parsley
2 tb Chopped dill
Salt and pepper

Recipes from: Louise Fiszer - Coyyrite 1995 by BPE,inc.

Heat oil iin large pot, cook onion, celery and both mushrooms, about eight
minutes, or until very soft. Stir in barley and cook one minute. Add
tomatoes and stock and bring to a boil. Cover and simmer 45 minutes or
until barley is tender. Stir in parsley and dill. Taste for salt, and
pepper, and serve.

Posted to JEWISH-FOOD digest V96 #091

From: Al

Date: Mon, 02 Dec 1996 10:36:09 -0800