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Mushroom Barley SoupIngredients: 1/2 stick butter 1 lb. mushrooms 3 large carrots 2 large celery stalks 1 onion medium 1/2 package pearl barley 2 T flour 8 C. vegetable broth (canned) 1/4 C chopped parsley 1-2 T fresh dill Directions: Cut carrots, onions, celery and mushrooms in 1/4” pieces, season with salt and pepper. Melt butter in pot add vegetables and cook on med for 15 to 20 minutes, stirring occasionally. Add barley and stir 5 minutes. Add flour and stir 2 minutes. Add vegetable broth, and cook on med – low for 1 hour. Add parsley and dill, cook 10 minutes and serve. Recipe Summary: Other recipes by 1800 Devonfield Inn, an English Country Estate: Blintz Souffle Orange Yogurt Pancakes Blueberry Strata Farmer’s Casserole Comments: There are no comments, you can write one on iLoveInns.com from your computers web browser! |
