From: arlene@taranto.com Reply-To: arlene@taranto.com Newsgroups: rec.food.recipes Followup-To: poster Subject: Barley and Mushroom Soup Date: Thu, 30 Nov 1995 18:55:27 GMT Organization: Taranto & Associates, Inc. Message-ID: Barley and Mushroom Soup 1/2 cup pearl barley 2 Tbsp. Margarine 1 Tbsp. Vegetable oil 1 Lb. Fresh Mushrooms, thinly sliced 5 Large carrots, peeled, cut into thin rounds 1 onion, chopped 6 cups chicken stock salt, pepper to taste 4 Tbsp. fresh dill, chopped (or 2 tsp. dried) 2 Tbsp. Lemon Juice In medium bowl, place barley and cover with hot water. Let stand about 20 minutes; drain. In large pot, melt margarine with oil, add vegetables and saute five to seven minutes. Add barley, stock, salt, pepper and half of dill. Reduce heat to low, cover and cook 45 minutes. Add lemon juice and remaining dill. Adjust seasonings. Serves six. rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.