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October 27, 2016 / 25 Tishri, 5777
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Stuff In The Fridge

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Vegetable Barley Soup; serves 6


16 ounce can peas & carrots (pureed)
1 onion (diced)
2 celery stalks (cut up)
3 carrots (cut up)
1 medium raw potato (diced)
1 tablespoon chicken soup mix
1/2 cup barley
salt & pepper to taste


In a large pot, saute onion, celery, carrots in a tablespoon of vegetable oil.
Add potatoes; mix until soft.
Add pureed peas & carrots.
Add chicken soup mix and 6 cups of water. Mix well then add barley.
Bring to a boil, then lower flame and cook for approximately 2 hours or until barley is soft.
Serve hot with chow mein noodles or matzoh balls!

This recipe freezes very well.

Rochelle Rothman

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