email this pageIngredients
1 tablespoon coarsely ground black pepper
1 1/2 cups dried red lentils
6 whole bay leaves
3 cups pearled barley
1 1/2 cups dried porcini and shiitake mushrooms, cut into ½-inch pieces
1 1/2 cups dried yellow split peas
3/4 cup mixed dried vegetables for soup (such as Just Corn, Just Peas and Just Tomatoes)
2 tablespoons dried dill weed
Instructions
1 1/2 cups dried red lentils
6 whole bay leaves
3 cups pearled barley
1 1/2 cups dried porcini and shiitake mushrooms, cut into ½-inch pieces
1 1/2 cups dried yellow split peas
3/4 cup mixed dried vegetables for soup (such as Just Corn, Just Peas and Just Tomatoes)
2 tablespoons dried dill weed
1. Place ½ teaspoon black pepper in the bottom of 6 (1-pint) jars. (If making in 8-ounce jars, half all ingredients.) Pour ¼ cup red lentils into each jar.
2. Place one bay leaf in each jar, vertically against the inside of the glass, anchoring the tip in the lentils. Pour ½ cup barley into each jar, holding bay leaf against jar until the barley keeps it in place.
3. Place ¼ cup mushrooms in each jar. Press down to eliminate air pockets.
4. Pour ¼ cup split yellow peas in each jar, followed by a heaping 2 tablespoons of vegetables in each jar.
5. Top each jar with 1 teaspoon dill weed, and place lids tightly on jars. Makes 6 (1-pint) or 12 (1-cup) jars.
Wild Mushroom, Bean & Barley Soup: For this soup, you’ll need 4 cups of packaged mushroom broth. Combine 1 pint soup mix, 4 cups water and 2 cups mushroom broth in a saucepan over medium-high heat. Bring to a boil. Stir well, cover, reduce heat and simmer 45 minutes. Stire in remaining 2 cups mushroom broth and 1 teaspoon salt. Bring back to a boil, reduce heat and simmer 40 to 50 minutes, until barley and peas are tender. Makes 10 cups.
Recipe by Crescent Dragonwagon, "Gifts from Your Kitchen," Relish the Holiday," November 2007.
2. Place one bay leaf in each jar, vertically against the inside of the glass, anchoring the tip in the lentils. Pour ½ cup barley into each jar, holding bay leaf against jar until the barley keeps it in place.
3. Place ¼ cup mushrooms in each jar. Press down to eliminate air pockets.
4. Pour ¼ cup split yellow peas in each jar, followed by a heaping 2 tablespoons of vegetables in each jar.
5. Top each jar with 1 teaspoon dill weed, and place lids tightly on jars. Makes 6 (1-pint) or 12 (1-cup) jars.
Wild Mushroom, Bean & Barley Soup: For this soup, you’ll need 4 cups of packaged mushroom broth. Combine 1 pint soup mix, 4 cups water and 2 cups mushroom broth in a saucepan over medium-high heat. Bring to a boil. Stir well, cover, reduce heat and simmer 45 minutes. Stire in remaining 2 cups mushroom broth and 1 teaspoon salt. Bring back to a boil, reduce heat and simmer 40 to 50 minutes, until barley and peas are tender. Makes 10 cups.
Recipe by Crescent Dragonwagon, "Gifts from Your Kitchen," Relish the Holiday," November 2007.
