Mushroom, Bean and Barley Soup

         Yield: 6 Servings
Categories: Soups, Jewish

20 Mushrooms, thinly sliced 1/2 c Pearl barley 1 c Small dried limas 4 qt Water 2 Celery stalks, diced 2 Carrots, diced 1/2 c Onions, diced 6 tb Butter 1 tb Salt 1 c Milk 4 tb Flour Wash mushrooms, barley and lima beans. To boiling water add the mushrooms, barley, beans, salt, pepper, 3 T. butter, celery, and carrots. Cook for 1 hour, until barley and beans are tender. While soup is simmering, stir slowly every 20 mins. In a saucepan, melt remaining butter over low heat, and saute onions. Add flour, stir to fine consistency. Add milk, making a smooth white sauce. When soup is done, add white sauce and mix well. Add chopped dill (dried is fine) to taste. Serve hot.