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Mushroom and Barley Soup


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


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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The International Jewish Cook Book (1919).

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