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 Cuisines > Jewish cuisine > Search results

Mushroom barley soup

1-1/4 lb. brisket of beef
1 small chicken
3 quarts cold water
1/4 cup dried mushrooms
1/2 lb. fresh mushrooms
3/4 cup barley, fine
soup greens
2 whole leeks, chopped
salt and freshly ground pepper
2 medium white potatoes, diced
1 large onion
1 bay leaf

Place meat and chicken in large pot with water. Bring to boil and turn on low flame to simmer. Skim. Add barley, dried mushrooms, soup greens, onion and seasonings. Simmer 2-1/2 hours. 20 minutes before finished, add potatoes and fresh mushrooms. 5 minutes before turning off flame, add leek for lingering flavor.
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