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Lenten French Onion Soup with Barley and Mushrooms (Featured at the Deanery Mission Vespers Service on St. Mary of Egypt Sunday, Lent 2010)
2 Pkgs. dry Onion Soup Mix (make as directed on box) in a large pot In olive oil, saute 2-3 sliced (not too small) sweet onions, & 3-4 sm. cans of mushrooms (with juice)
After 10 min. add 2-3 Tbsp. terriyaki sauce and 1 Tbsp. sugar To soup add 2 tsp. dried tarragon, liquid smoke (1 capful) Add vegetables to soup & simmer for at least 1/2 hr. (can add water as needed) Add drained (but not rinsed) barley Good with a hearty bread. Keeps a long time in fridge or freezer.
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