Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Beef marrow bones (3-4) 1 tb Rolled oats
-sawed into 2" pieces 1/2 ts Paprika
Chicken necks, backs Salt and pepper to taste
-or other parts (opt) 2 lg Carrots, quartered
10 c Water 2 lg Stalks celery with leaves
1 lg Onion(s) -halved crosswise
1 lg Garlic clove(s) 1 sm Turnip, peeled
1/2 c Lima beans 1 sm Parsnip, peeled
-soaked overnight 1 Parsley root, peeled
-and drained -or extra parsley sprigs
1/2 c Fine or medium 1 md Leek, well washed
-pearled barley 6 Sprigs flat leaf parsley
-washed well Sprigs of dill (2-3)
1 oz Dried mushrooms

Put bones and water into a 9-qt. stockpot. Bring to a boil. Skim foam
from surface; add onion, garlic, lima beans and barley. Cover, lower
heat and simmer for 30 minutes.

Meanwhile, cover the mushrooms with boiling water and soak for 20
minutes. Dampen a coffee filter and strain the mushroom liquid
through the filter, reserving the liquid. Rinse mushrooms under cold
running water, cut them into small pieces and set aside.

Add the oats, paprika, salt and pepper to the pot along with the
carrots, celery, parsnip and parsley root. Cook for 10 minutes more,
then add the reserved mushrooms and the strained mushroom liquid, and
cook for 30 minutes more.

Meanwhile, tie the leek, parsley and dill together with a piece of
white string and add to the pot. Simmer for 45 minutes more. Before
serving, lift out and discard the onion, celery, turnip, parsnip,
parsley root, herb bouquet and the bones.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 32
Submitted By DIANE LAZARUS On 10-17-95

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