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Mushroom and Barley Soup

Ingredients

  • 1 quart of hot bouillon
  • 1/4 pound barley
  • 1 ounce of dried mushrooms
  • onion
  • carrot
  • bayleaf
  • parsley
  • dill

Instructions

Take hot bouillon, add barley which has been boiled in water; and dried mushrooms which have been thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley and dill. Boil all these and when the vegetables are nearly tender, remove from soup, add the meat from the bouillon, cut up in small pieces, let soup come to a boil and serve.

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Source

The International Jewish Cook Book (1919).


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