Presented by Cookkosher.com
Prep time: 20 minutes
Serving/Yields: 8-10 servings
A mushroom and barley soup that is very filling and freezes well.
1 large onion (diced)
2 tbsp oil
3 celery stalks, diced
4 carrots, shredded
3 tbsp flour
10 cups water
½ cup barley
1 cup baby lima beans
1 box fresh mushrooms
1 mushroom stock cube or 1 tbsp mushroom soup mix
3 tbsp salt (or to taste)
1 bunch fresh parsley
1. Sauté onion in oil. Add diced celery & shredded carrots. Continue to sauté until golden. Add 2-3 tbsp flour, mix well.
2. Add 3/4 pot full water (approximately 10 cups for an 8 7.5 liter pot). Add remaining ingredients. Cook on low flame for 3 hours.
3. Add chopped parsley in the last 20 minutes. Add water if necessary.
4. Serve or freeze. Water may be added if soup is too thick.
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