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MUSHROOM BARLEY SOUP
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| 6 Portions 3 Tablespoons Margarine Melt margarine in Dutch oven or large saucepan. 1/4 Cup Finely Chopped Onions 4 Oz Canned Sliced Mushrooms 1/16 Teaspoon Garlic Powder Add to margarine. Saute until onion are soft but not brown. 1/4 Cup + 1 Tablespoon All-Purpose Flour Add to sauteed vegetables. Whisk in until smooth. Cook 12-15 minutes, stirring often. Take off heat. 1 1/2 Cups Chicken Broth Add slowly, whisking until smooth. 3 Tablespoons Pearl Barley Add. Simmer about 30 minutes or until barley is done. 1 1/4 Cup Homogenized Milk Add slowly. 1/3 Teaspoon Ground White Pepper 1/8 Teaspoon Salt Add. Heat over medium low heat until thickened. Do not allow to boil. 1 Tablespoon Minced Fresh Parsley Serve a sprinkle of fresh parsley over each bowl of soup as it is served. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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