Barley Mushroom Soup

9 Jun

A new client asked for this soup and after taste testing it.  I had to make it for us at home.  it is my new favorite!    the original recipe, which i adapted, is from Classic Kosher Cooking by sara Finkel.


1 large onion

1 bay leaf crumbled

3 Tablespoons margarine

1/2 pound mushrooms sliced

2 Tablespoons flour

8 cups water

2/3 cup pearl barley  * I used 1 cup

1 stalk celery diced

1 carrot diced  ** I sed 3  for addl flavor and color

2 tsp salt or to taste

1/4 tsp pepper

**3 to 4 addl dried and reconstituted mushrooms (my addition)

Saute onion and bay leaf in margarine until tender

Add mushrooms and saute until mushrooms are golden, Push vegetables aside and stir in flour until smooth, Gradually stir in water, Add remaining ingredients  Bring to boil and simmer for 1 1/2 to 2 hours. Serves 8


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