Mushroom and Barley Soup

"Demonstrated at a Cooking Study Group. Like Grandma used to make!"
 
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Ready In:
1hr
Ingredients:
11
Serves:
20
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ingredients

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directions

  • Place flanken, bones and dried mushrooms in large pot with barley.
  • Add cold water to within 4" of top of pot.
  • Put in onion, carrot, parsley, including top, celery, dill, salt and pepper.
  • Bring to boil and simmer, covered, for 1 1/2 hours.
  • At this point, remove meat.
  • Then take out marrow bones, and from each bone remove cooked marrow.
  • Place in a blender with the onion, carrot, parsley root and celery ribs and some of the broth.
  • Blend and set aside. Remove dill from soup and discard.
  • Add cleaned and sliced fresh mushrooms to soup with mixture from blender and cook an additional 20 minutes.
  • This soup improves with age and should always be made the day before serving and refrigerated, so that fat can be removed from top. *If freezing soup, let it stand over-night in refrigerator, skim off fat from top, and then freeze.

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RECIPE SUBMITTED BY

I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.
 
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