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Dionetta Hudzinski

Sherried Barley soup – Mom Hudzinski’s Christmas Eve Soup (but I like it any time)
Serves 5
• 2 ½ cups sliced mushrooms (if you can get wild mushrooms they are the tastiest)
• ½ cup chopped onion
• 1/3 cup butter
• 1/3 cup flour
• 20 oz of condensed chicken broth
• 2 cups water
• 1/3 – ½ cups pearl barley
1. Saute mushrooms and onions in butter
2. Remove with a slotted spoon
3. Stir flour into butter that is left in the pan, stir over medium heat until brown
4. Add broth and water stir to let the flour mixture dissolve in the broth/water
5. Add barley, bring to a boil, reduce heat; add mushrooms and onions
6. Stir occasionally
7. Simmer until the barley is tender about 1 hour
8. Add more water if the soup is too thick
Add before serving:
• 1 tablespoon cooking sherry
• 2 teaspoons worchestershire sauce
• 3 tablespoons fresh parsley (1 teaspoon dried)
• 1/8 teaspoon pepper and salt to taste.