Home-Style Mushroom Barley Soup
From
U.S.A. Cookbook
Cookbook
Page 236
Cuisine: North American
Course: Soups and Stews
Reviews
1 reviews,
average rating 5.0 / 5
★
★
★
★
★
0 found this helpful
Sign in to mark helpful
A really nice homely recipe - though I thought the amount of stock was going to be a bit much until I remembered that the US pint is 16 fl oz, not 20 as here in England.
My only comment would be: do NOT follow the author's recommendation of dried sage if you have no fresh. Dried sage is foul. If substituting a dried herb I'd recommend thyme or marjoram.