MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Delicatessen Mushroom & Barley Soup
Categories: Soups, Mushrooms, Grains, Herbs
Yield: 7 Servings

2 tb Dried porcini mushrooms
2 tb Margarine or butter *
1 lg Onion; thin sliced
2 Ribs celery w/leaves; diced
1/4 c Parsley
1 Carrot; peeled, sliced
3 cl Garlic; chopped
1 lb Fresh porcini or other
- mushrooms
1 tb Flour
2 qt Beef broth or water
1 c Whole barley
2 ts Salt

* If using beef broth use the margarine. If using water
then the butter is permissible. If not keeping Kosher --
use whichever. But, butter tastes better.

Soak the mushrooms in enough hot water to cover for a
half hour. Strain through a filter. Reserve the water.
Coarsely chop the dried mushrooms. Melt the margarine
in a stockpot and saute the onion, celery, 2 tbs of the
parsley, carrot, garlic, and fresh mushrooms until soft,
about 5 minutes. Lower the heat and add the flour,
stirring every 30 seconds for about 5 minutes or until
thick. In a soup pot heat the broth or water. Add a cup
of mushroom mixture at a time to the pot, stirring.
Turn the heat to high, and add the reserved mushroom
water and barley. Stir well and add salt to taste.

Simmer, covered, for about an hour or until the barley
is tender and the soup is thickened, stirring often.
Add additional chopped parsley, mix thoroughly, and
adjust seasonings.

Yield: 6 to 8 servings

FROM: Harry Stine's Deli, 4th & Washington, Springfield,
: Illinois (closed these many years)

Uncle Dirty Dave's Kitchen

MMMMM

... My soup always has random spare bits of food in it
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corn & Chorizo-Stuffed Mushrooms
Categories: Pork, Breads, Mushrooms, Cheese, Vegetables
Yield: 12 Servings

MMMMM--------------------------STUFFING-------------------------------
6 oz Chorizo sausage
1/2 c Fine chopped onion
2 cl Garlic; minced
11 oz Can whole-kernel corn;
- drained
2 oz Cream cheese
1/4 c Dairy sour cream
1/2 ts Salt

MMMMM-------------------REMAINING INGREDIENTS------------------------
2 sl (1 oz ea) white bread
24 Stuffer mushroom caps
+=OR=+
34 lg Mushrooms; stems removed
Cooking spray

Set oven @ 400ºF/205ºC.

To prepare stuffing, remove casings from chorizo. Cook
chorizo, onion, and garlic in a large skillet over
medium heat for 6 minutes or until browned, stirring
to crumble. Drain chorizo mixture; pat dry with paper
towels.

Combine chorizo mixture and corn in a bowl. Combine
cream cheese and sour cream in a small bowl; stir with
a whisk until smooth. Add cheese mixture and salt to
chorizo mixture.

Place white bread in a food processor; pulse until fine
crumbs measure 1 cup.

Fill each mushroom cap with about 3/4 teaspoon
breadcrumbs. Stuff each with 2 teaspoons corn mixture;
top with remaining breadcrumbs.

Place on a baking sheet coated with cooking spray. Coat
each mushroom with cooking spray. Bake at 400ºF/205ºC
for 20 minutes or until tops are browned.

Servings: 12

Serving size: 2 mushrooms

From: http://www.diabeticconnect.com

Uncle Dirty Dave's Kitchen

MMMMM

... I love butter and inadvisably large steaks.
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* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)