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Israeli and Jewish   -   Israeli Mushroom And Barley Soup   adapted from Soup and Bread by Crescent Dragonwagon

Description
Ingredients
  • 7 Cups Chicken Stock
  • 4 Ounces Porcini Mushrooms -- Chopped
  • 1/2 Cup Barley
  • 2 Tablespoons Butter
  • 1 Large Onion -- Chopped
  • 2 Stalks Celery -- Chopped
  • 2 Medium Carrot -- Chopped
  • 1 Medium Parsnip -- Chopped
  • 3 Teaspoons Soy Sauce
  • 8 Ounces Mushroom -- Chopped
  • 1 Cup White Wine
  • 1 Can Tomato Paste
  • 1 Tablespoon Dill
  • 2 Medium Bay Leaf
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Thyme
  • 1/2 Teaspoon Oregano
  • Salt And Pepper -- To Taste
Directions Saute onion in butter for 5 minutes. Add celery, carrots, and parsnip. Cook for 3 minutes. Add soy sauce and simmer for 2 minutes. Add all remaining ingredients. Bring to a boil and simmer for 30 minutes. Serve.
Serves 4
Time to Make 0:00



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