1 ounce dried mushrooms covered with 1/2 cup boiling water and drained
10 cups water
2-1/2 tablespoons parve chicken soup powder
1 cup pearl barley
1 large onion, chopped
4 stalks celery, chopped
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 tablespoon soy sauce
1 pound mushrooms, sliced
1 cup white wine
1 tablespoon dill
1 teaspoon salt
1 teaspoon pepper
Place all ingredients in a large crockpot erev Shabbos. Turn heat to low. Serves 12-16.
hi. is this something that can be kept on low till shabbos day or eaten only friday night?
i think I would only use it Friday night – or during the week.
what type of white wine? and i imagine i don’t have to use a crockpot – i can follow directions but put it in a pot.