Bean, Barley, and Mushroom Soup

[Guest guest]

Here in mid-Michigan, it's now very cold and ther's about 6 " on snow - soup

time!

 

 

* Exported from MasterCook *

 

Bean, Barley and Mushroom Soup

 

Recipe By :Kathleen Mayes and Sandra Gottfried

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried lima beans -- soaked overnight, rinsed and drained

4 tablespoons pearl barley -- soaked and drained

2 large onions -- chopped

2 celery ribs -- chopped

1 medium carrot -- chopped

2 tablespoons fresh parsley -- chopped

8 cups water

1/2 pound fresh mushrooms -- sliced

1 1/2 teaspoons salt -- or to taste

1/2 teaspoon freshly ground black pepper -- or to taste

 

In a large soup pot, combine beans, barley, onions, celery, carrot, parsley and

water. Cover and cook over low heat for about 2 1/2 hours or until beans are

tender. Add mushrooms, salt and pepper. Cook for 10 minutes. Correct seasoning.

 

Makes 5 to 6 servings.

 

 

 

Source:

" Boutique Bean Pot "

Copyright:

" 1992 Kathleen Mayes and Sandra Gottfried "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 73 Calories; trace Fat (4.8% calories

from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

675mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

 

NOTES : This hearty soup is a great favorite of ours. It's ethnic (Jewish)

cooking from the Midwest-keeping the cold out, and tummysatisfying. Served with

French or sourdough bread and a fresh salad, it makes a complete dinner.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0