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1/2 c pearl barley 4 tb butter
1 ea clove garlic, minced 8 c chicken broth
1/2 c finely chopped onion 3/4 lb mushrooms (4 c.) chopped
1/2 c finely chopped celery 1 ea salt and white pepper to tas
9 servings
Soak barley in water overnight. Saute gfarlic, onion and celery in butter
until tender. Drain barley and add to vegetables. Saute 10 minutes longer
until barley becomes thick. Add chicken broth and mushrooms and simmer,
covered, until barley is tender (about 1 hour). Season to taste with salt
and pepper. Makes 9 cups.
1 ea clove garlic, minced 8 c chicken broth
1/2 c finely chopped onion 3/4 lb mushrooms (4 c.) chopped
1/2 c finely chopped celery 1 ea salt and white pepper to tas
9 servings
Soak barley in water overnight. Saute gfarlic, onion and celery in butter
until tender. Drain barley and add to vegetables. Saute 10 minutes longer
until barley becomes thick. Add chicken broth and mushrooms and simmer,
covered, until barley is tender (about 1 hour). Season to taste with salt
and pepper. Makes 9 cups.
