Subj : Nat'l Mushroom Month - 2
To   : All
From : Dave Drum
Date : Sat Sep 07 2024 23:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Delicatessen Mushroom & Barley Soup
 Categories: Soups, Mushrooms, Grains, Herbs
      Yield: 7 Servings
 
      2 tb Dried porcini mushrooms
      2 tb Margarine or butter *
      1 lg Onion; thin sliced
      2    Ribs celery w/leaves; diced
    1/4 c  Parsley
      1    Carrot; peeled, sliced
      3 cl Garlic; chopped
      1 lb Fresh porcini or other
           - mushrooms
      1 tb Flour
      2 qt Beef broth or water
      1 c  Whole barley
      2 ts Salt
 
  * If using beef broth use the margarine. If using water
  then the butter is permissible. If not keeping Kosher --
  use whichever. But, butter tastes better.
  
  Soak the mushrooms in enough hot water to cover for a
  half hour. Strain through a filter. Reserve the water.
  Coarsely chop the dried mushrooms. Melt the margarine
  in a stockpot and saute the onion, celery, 2 tbs of the
  parsley, carrot, garlic, and fresh mushrooms until soft,
  about 5 minutes. Lower the heat and add the flour,
  stirring every 30 seconds for about 5 minutes or until
  thick. In a soup pot heat the broth or water. Add a cup
  of mushroom mixture at a time to the pot, stirring.
  Turn the heat to high, and add the reserved mushroom
  water and barley. Stir well and add salt to taste.
  
  Simmer, covered, for about an hour or until the barley
  is tender and the soup is thickened, stirring often.
  Add additional chopped parsley, mix thoroughly, and
  adjust seasonings.
  
  Yield: 6 to 8 servings
  
  FROM: Harry Stine's Deli, 4th & Washington, Springfield,
      : Illinois (closed these many years)
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... My soup always has random spare bits of food in it
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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