Recipe for Ediths Dairy Mushroom Barley Soup

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
3 tbl	Butter
1/2 cup	Onions, chopped
1 cup	Carrots, chopped
1 cup	Celery, chopped
2 tsp	Garlic, minced
1 lb	Mushrooms, sliced
3 qt	Vegetable stock
1 tsp	Salt
1 tsp	Pepper
1/4 tsp	Nutmeg
1 tsp	Thyme
1 cup	Barley
2 tbl	Dill, chopped

Instructions:

Instructions: In a large pot melt butter; add onions, carrots, celery. garlic and saut,, until tender but not browned. Add broth, seasonings and barley. Simmer for two hours. Stir in dill and parsley, simmer for 15 minutes more.

NOTE: soak barley for 2 hours in water to cover BEFORE adding to the soup.

This soup is delicious and you would never believe that it is a NON beef soup. It is that rich.

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