(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Deli Style Mushroom, Bean and Barley Soup
You can soak the beans in spring water overnight to make the soup cook faster (the beans will soften sooner) or just let the soup simmer for a few hours in the afternoon for a perfect soup by supper. This is a soul-soother.
4 tablespoons (about 1/2 ounce) imported dried mushrooms
4 tablespoons unsalted butter or light olive oil (or both)
2 garlic cloves - minced
1/2 cup minced onions
1/2 cup chopped celery
1/2 cup finely chopped carrots
1 cup diced fresh mushrooms
1/3 cup pearl barley
1/2 cup dried lima beans
2 quarts hot chicken or vegetable stock (or water)
salt and pepper to taste
2 sprigs fresh parsley - minced
1/2 teaspoon paprika
You may use instant chicken stock, but then cut back on the salt.
The night before, or a few hours before, soak mushrooms in approximately 1/2 cup water. Do not discard liquid.
In a large pot, (6 to 8 quart stock pot or tall Dutch oven) melt the butter and saute the garlic, onion, celery, carrots and mushrooms until lightly browned and softened. Stir in the stock or water, barley, lima beans, salt, pepper, paprika and parsley. Bring to a boil, then reduce heat to simmer. Cook, stirring occasionally, until beans are cooked (3 to 4 hours). Adjust seasonings and add water if soup has thickened too much.
You may have to add more water later and spices if soup thickens after being refrigerated as well. Reheat soup on low heat.
Options: cooked pasta, cubed boiled potatoes, a dash of balsamic vinegar.
© This is a Marcy Goldman/BetterBaking.com original recipe
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