Woohoo! Im a newbie!

[Guest guest]

Hey everyone, as you read, im new round here. Ill tell yalls a quick

bit about myself (i hate to ramble so ill keep it short) then Ill

throw out a lil somethin for everyones little black book of

recipes...

 

Been Vegetarian for bout a year now. Been in the US Marines for the

past 5. My 2 year old boys name is Jacob. And I love cookin!

 

Okay, heres a recipe im rather fond of... I rather enjoy recipes

with mushrooms and this one got my taste buds turnin.

 

You may want to add some spices if your not into soups without

spices. I enjoy the taste of the natural flavourings that come from

each kind of mushroom.

 

I did add a mixture of mushrooms when i cooked it up. I took the 2

cups of mushrooms and diveed it up between oyster mushrooms, white

mushrooms, and Enaki mushrooms.

 

Mushroom Barley Soup

 

6 c water

1/2 oz dried mushrooms

1 1/2 c chopped onion

1 c diced celery

1/4 c pearled barley

1/3 c snipped fresh dill

1/4 tsp pepper

1 tbls olive oil

2 c sliced white mushrooms

1 c diced carrots

1 c diced parsnip

1/3 c chopped fresh parsley

1/4 tsp salt

 

1. In a small saucepan, bring 1/2 cup of the water to a boil. Ad

the dried mushrooms and let stand 10 min. or until softened. Chop

mushrooms; set aside with the soaking liquid.

 

2. In a 4 quart saucepan, heat the oil over med-high heat. Add the

white mushrooms and onions; cook, stirring until softened (about 3-5

min).

 

3. Add the remaining water and the carrots, celery, parsley,

barley, and reserved chopped mushrooms and liquid; bring to a boil.

Reduce heat and simmer, uncovered for 30 minutes. Add the parsley,

dill, salt, and pepper. Simmer 15 minutes longer. Yields 6-8

servings.

 

TTFN

Ian

[Guest guest]

Sempre Fi, Bro!

 

I've been veggie for almost 22 yrs. Frankly, I never could have done it if

I was still in the Corps, but I hear much has changed at the chow hall since

I left.

 

Yep, life has certainly changed a lot over those years. Who'd believe two

Jarheads would meet in a group like this over a soup recipe.

 

Welcome to the group.

 

Dave

 

 

 

 

 

MarineSct <marinesct [marinesct]

Tuesday, January 21, 2003 2:49 PM

 

Woohoo! Im a newbie!

 

 

Hey everyone, as you read, im new round here. Ill tell yalls a quick

bit about myself (i hate to ramble so ill keep it short) then Ill

throw out a lil somethin for everyones little black book of

recipes...

 

Been Vegetarian for bout a year now. Been in the US Marines for the

past 5. My 2 year old boys name is Jacob. And I love cookin!

 

Okay, heres a recipe im rather fond of... I rather enjoy recipes

with mushrooms and this one got my taste buds turnin.

 

You may want to add some spices if your not into soups without

spices. I enjoy the taste of the natural flavourings that come from

each kind of mushroom.

 

I did add a mixture of mushrooms when i cooked it up. I took the 2

cups of mushrooms and diveed it up between oyster mushrooms, white

mushrooms, and Enaki mushrooms.

 

Mushroom Barley Soup

 

6 c water

1/2 oz dried mushrooms

1 1/2 c chopped onion

1 c diced celery

1/4 c pearled barley

1/3 c snipped fresh dill

1/4 tsp pepper

1 tbls olive oil

2 c sliced white mushrooms

1 c diced carrots

1 c diced parsnip

1/3 c chopped fresh parsley

1/4 tsp salt

 

1. In a small saucepan, bring 1/2 cup of the water to a boil. Ad

the dried mushrooms and let stand 10 min. or until softened. Chop

mushrooms; set aside with the soaking liquid.

 

2. In a 4 quart saucepan, heat the oil over med-high heat. Add the

white mushrooms and onions; cook, stirring until softened (about 3-5

min).

 

3. Add the remaining water and the carrots, celery, parsley,

barley, and reserved chopped mushrooms and liquid; bring to a boil.

Reduce heat and simmer, uncovered for 30 minutes. Add the parsley,

dill, salt, and pepper. Simmer 15 minutes longer. Yields 6-8

servings.

 

TTFN

Ian