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Mushroom Barley Soup


1 oz dried mushrooms
1/2 cup pearl barley
2 tablespoons minced onion (dried)
1 tablespoon dried peppers
1 teaspoon sage
1 teaspoon marjoram
1 bay leaf
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 small sliced dried carrot

Makes 4 servings

This makes one recipe of soup mix.

NOTE:
If you cannot find some of these vegetables dried you can substitute fresh when you make the soup, or substitute 5 tablespoons for dehydrated vegetable mix found at bulk food stores (at least in Canada and US). Or do as I do and dehydrate your own.

To make soup:
1 recipe of soup mix
5 cups boiling water
1 can (14 oz) tomatoes (I prefer diced stewed tomatoes)

Add water, mix and tomatoes together and return to full boil. Then simmer covered for 30 minutes. Remove soup from heat and let set for 10 minutes before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.