Mushroom, bean and barley soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Mushrooms, thinly sliced | |
| ½ | cup | Pearl barley |
| 1 | cup | Small dried limas |
| 4 | quarts | Water |
| 2 | Celery stalks, diced | |
| 2 | Carrots, diced | |
| ½ | cup | Onions, diced |
| 6 | tablespoons | Butter |
| 1 | tablespoon | Salt |
| 1 | cup | Milk |
| 4 | tablespoons | Flour |
Directions
Wash mushrooms, barley and lima beans. To boiling water add the mushrooms, barley, beans, salt, pepper, 3 T. butter, celery, and carrots. Cook for 1 hour, until barley and beans are tender. While soup is simmering, stir slowly every 20 mins. In a saucepan, melt remaining butter over low heat, and saute onions. Add flour, stir to fine consistency. Add milk, making a smooth white sauce. When soup is done, add white sauce and mix well. Add chopped dill (dried is fine) to taste. Serve hot.
Posted to MM-Recipes Digest V4 #028 by Rainbow225@... on Jan 27, 1997.
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