The average family celebrating Hanukah eats an amazing amount of fried foods during the eight day celebration. Thankfully, not all foods served during the holiday MUST be fried. In fact, why not try this mushroom and barley soup for a change of pace this Hanukah season?
To make the mushroom and barley soup, which is a hearty soup that you can serve throughout the year, you will need the following ingredients:
1 can of chopped tomatoes, with the juice (1 pound can)
2 quarts of water
1 thinly sliced onion
2 diced stalks of celery with the leaves
2 tablespoons of fresh flat leaf parsley that has been chopped
1/2 chopped green pepper, seeds removed
1/2 cup of whole barley
1/2 cup of small dried lima beans
1 sliced carrot
1 pound of sliced mushrooms
2 teaspoons of salt
2 tablespoons of fresh snipped dill Continue reading
2 beets, peeled and grated
1 onion, finely chopped
2 carrots, peeled and grated
1 tbsp vinegar
4 cups vegetable stock
2 oz margarine or butter
1 tbsp sugar
2 tbsp tomato puree
In a saucepan, melt the margarine/butter and sauté the onion for a few minutes. Then add the beets and carrot and cook for a further 5 minutes. Pour in the stock, vinegar, sugar, tomato puree, dill and season well with salt and pepper. Cover and allow to simmer for about 30 minutes.
Serve with a dollop of sour cream and crusty bread. Serves about 6.
4 oz dried red lentils, washed
1 large potato, peeled and roughly chopped
Juice of ½ lemon
3 tbsp fresh parsley, chopped
2 oz dried apricots, roughly chopped
5 cups vegetable broth
1 tsp ground cumin
Salt and pepper
Place all ingredients into a large saucepan. Bring to a boil and allow to simmer for about 30 minutes. Set aside to cool, then blend until smooth.
When ready to serve, gently reheat and check seasoning.
Serve with fresh wholemeal bread. Serves 6–8.