Mushroom-barley soup works with corn bread


Don't let the warm weather stop you from enjoying a mushroom and barley soup that is good in any weather. Serve with it a corn bread made with a yellow cake mix. Enjoy!

Page Young of Baltimore requested the soup, which she and her husband had enjoyed -- and then thrown out the instructions.

Jane L. Taeger, also of Baltimore, sent in the chef's choice.

Taeger's Mushroom and Barley Soup

Makes about 6 cups

3 tablespoons butter

1 medium to large onion, quartered and sliced

1 pound mushrooms, sliced

6 cups vegetable stock or defatted, low-salt chicken stock

1/3 cup pearl barley

1 teaspoon salt

freshly ground pepper to taste

1/2 teaspoon thyme

1 bay leaf

1 1/2 tablespoons soy sauce

chopped parsley

In a 3-quart saucepan, melt butter, add onion and saute over medium heat for several minutes. Add mushrooms and saute about 5 minutes. Add stock, barley, salt, pepper, thyme and bay leaf. Bring to a boil, stirring a few times, then simmer covered until barley is tender, about 45 minutes. Stir in soy sauce and simmer about 5 minutes more to allow flavors to blend. Remove bay leaf. Serve hot with a bit of chopped parsley sprinkled on top as garnish.


Janet Aschoff of Kelso, Wash., wrote asking for a recipe for corn bread that called for a yellow cake mix. Shirley Landon of Centreville also requested the recipe. Their answer came from Connie R. Vinti of Walla Walla, Wash., who notes that the recipe is easy and delicious.

Vinti's Sweet Corn Bread

Yields about 32 servings

1 18 1/2 -ounce package of yellow cake mix (the one without pudding in the mix).

1 15-ounce package corn bread mix

Mix batters separately, following directions on each box. Blend batters together and turn into 2 (9-inch) square baking pans. Bake at 350-degrees for 30 to 35 minutes or until corn bread springs back when lightly touched.

Recipe requests

* John E., address unknown, writes, "How about the recipe for Brown Sugar Meat Loaf which is mentioned in 'The Bridges of Madison County' and sounds fine?"

* Adeline Wanagaitis of Bridgewater, N.J., has tried twice to make a yeast batter walnut and raisin cake baked in a bundt pan, "but it didn't rise as high as when I had the recipe. I believe the recipe was called Bundt Kuchen. I would be grateful," she writes.

* Doris Harris of Randallstown writes, "I truly need a recipe for chopped liver. I fried chicken liver, but I don't think you make it this way. Some of the ingredients are rendered chicken fat, onion, chopped hard-boiled egg, salt and pepper. Please help."

* Raymond E. Thompson of Baltimore writes, "During the second World War, I was stationed with some Philippines in the Navy. They made a dish from chicken backs and rice. The sauce was made with some kind of vinegar and bay leaves, tomatoes, spice and poured over the rice. It was a thin and brown sauce. Can you help supply the true ingredients, please?"

* Tina, Terry, Mary Jo and Mary are computer operators at the U.S. Naval Academy, and they write asking for a punch bowl cake recipe, which "We cannot find in any cookbook, and we want to make one for one of our many pot-luck lunches."

Chef Gilles Syglowski, with the help of chefs and students at th Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings that each recipe makes. We will test the first 12 recipes sent to us.

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