smartcookie10/18/11




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.






  • SERVING/YIELD
    8-10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #9492















  • smartcookie











INGREDIENTS













  • 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.















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