Mushroom Barley Soup
Submitted by: Sandi
Servings: 6
3 or 4 beef neck bones
12 cups of water
1 cup of barley
1/2 cup dried green split peas
1/2 cup dried yellow split peas
1/2 cup baby lima beans
2 large carrots (cut into small pieces)
1 parsnip
2 stalks celery (cut into small pieces)
1 small onion
2- 4 oz cans mushrooms (drained)
dill weed
salt to taste
pepper to taste
Place bones in a large pot. Add water. Bring to a boil. Add all dry ingredients. Cook until beans start to get soft (approximately 40-45 minutes) Add all fresh vegetables. When vegetables are soft, add mushrooms and heat through. Remove from stove. Discard parsnip and onion. Remove soup bones. Season to taste.
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