buy prozac singapore generic celexa buy lexapro 2.5 mg for anxiety buy viagra pills dapoxetine menarini sarafem online cheap xbox can buy lasix over counter suprax 400mg no prescription is generic flonase gluten free can you buy clomid online legally levitra erfahrungen get abilify get plavix com buy cheap valacyclovir no prescription buy advair diskus 250 50 buy zoloft in the us buy topiramate generic celebrex banned us cheap valacyclovir hcl nolvadex buy no prescription lexapro cost 20mg cheap lipitor medicine fluconazole tablet af400 can i buy lipitor online propecia generic vs brand cialais pills keppra order online buy levothyroxine in uk hoboken vintage guitars tadapox pas chere doxycycline liquidfor sale sample of levitra online lowest price for viagra does doxycycline get rid of acne scars online prozac pharmacy buy warfarin no prescription coversyl 2mg metformin tablet 500 mg


I got this recipe from my niece (a great cook) and it is the best mushroom/barley soup ever. It freezes very well. Very filling. I always have a freezer full of these in containers.








  • smartcookie


  • 1 large onion (diced)

  • 2 Tbsp oil

  • 3 stalks celery, diced

  • 4 carrots - shredded

  • 3 Tbsp flour

  • 10 cup water

  • ½ cup barley

  • 1 cup baby lima beans

  • 1 box fresh mushrooms

  • 1 osem mushroom cube

  • 3 Tbsp salt (or to taste)

  • 1 box fresh parsley

  1. Saute onion in oil. Add diced celery & shredded carrots, continue to saute till golden. add 2-3 TB flour, mix well.

  2. Add 3/4 pot full water (approximately 10 cups for an 8 qt pot). Add the rest of ingredients. Cook on low flame 3 hrs.

  3. Add the chopped parsley the last 20 minutes. Add water if neccessary. Freezes well, might have to add water if too thick.




Please register or login to review.
There are no user reviews for this listing.

Web Development Developed by Joomi
RADesign Designed by RADesign
zest CookKosher is a Zest Group project