Title: Mushroom-Barley Soup
Categories: Grains, Jewish, Low-fat, Soups, Low-cal
Yield: 8 Servings

10 Mushrooms; sliced thin
1/2 c Barley
1/4 c Dry lima beans; soaked
-overnight
2 qt Water
1/2 c Celery; diced
1/2 c Carrots; diced
1/2 c Onions; diced
2 ts Salt
1/4 ts Pepper
1/2 c Skim milk; or pareve sub.
2 tb Flour
Dill

Wash mushrooms, barley and beans and add to boiling water with pepper,
celery and carrots. Cook 1 hour or till beans are softened. Add salt. Saute
onions, add flour, then milk. Add to soup and heat. Sprinkle with dill.

Recipe by: Annice's files

Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website)

Posted to JEWISH-FOOD digest by Annice Grinberg
on Oct 26, 98, converted by MM_Buster
v2.0l.