Lisa,

Would you kindly share your recipe for the mushroom barley soup. Sounds delicious! Thanks!

 

Easy, pezzy!

Lisa's Jewish Mushroom & Barley Soup (Based on Zingerman's Classic Mushroom Barley Soup

Saute onion (one large, sliced), carrots (2 chopped small cubes), celery (2, chopped small cubes), garlic (as much as you want), and 1 lb mushroom (sliced) and 1/4 cup parsley (or even dill) (1 lb, sliced) in butter (2 tbls -- or you can use oil), and cook for about 5 minutes until veggies are soft, but not burned.

Lower heat and stir in 1 tbsp flour, mixing every 30 seconds or so for about 5 minutes until thickened.

Heat up 2 qts broth (beef, chicken, veggie or even water), and add to mushroom/veggie mixture a ladle at a time. Sir to incorporate.

Bring to boil and add 1 cup barley and season with salt and pepper.

Reduce to simmer, cover and cook for an hour or so -- stirring occasionally -- until thick.

Add more parsley or dill, and season to taste with salt, pepper.

PORTION INTO 1/2 - 1 CUP PORTIONS (so we don't eat too much) and freeze.

Vary the mushrooms, broth, veggies as you wish!!!

Enjoy,

Lisa in NYC

Source: Sept 2011 bandsters