{"id":6654,"slug":"mushroom-and-barley-soup","title":"MUSHROOM AND BARLEY SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of hot bouillon","a quarter pound barley","one ounce of dried mushrooms","an onion","carrot","bayleaf","parsley","dill","the meat from the bouillon"],"ingredients_norm":["hot bouillon","barley","dried mushroom","onion","carrot","bayleaf","parsley","dill","meat from the bouillon"],"steps":["Take one quart of hot bouillon, add a quarter pound barley which has been boiled in water; and one ounce of dried mushrooms which have been thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley and dill.","Boil all these and when the vegetables are nearly tender, remove from soup, add the meat from the bouillon, cut up in small pieces, let soup come to a boil and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w6:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"649eb5da2523e0019cfe31a8e19949a41b37de826d9a41706f3919a88386ee8f","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mushroom-and-barley-soup"}