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MUSHROOM AND BARLEY SOUP SERVES
8-10 - PARVE
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Ingredients:
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- One 1-pound can tomatoes, chopped, with the juice
- 2 quarts water
- 1 onion, thinly sliced
- 2 ribs celery with leaves, diced
- 2 tbsp chopped parsley
- ˝ green pepper, chopped
- ˝ cup whole barley
- ˝ cup small dried lima beans
- 1 carrot, slices
- 1 pound mushrooms, sliced
- 1 tsp salt
- 2 tbsp snipped fresh dill
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Directions:
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- In a large saucepan, combine the tomatoes, juice, water, onion,
celery, parsley, green pepper, barley, and lima beans. Bring to a
boil. Simmer, covered, 1˝ hours.
- Add the carrot, mushrooms, salt, and dill. Continue simmering
until the carrot is tender (about 20 minutes).
- Correct seasonings and sprinkle on additional dill, if desired.
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Source: The Jewish Holiday Kitchen by Joan Nathan
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