FoodRecipesSoups
1/2 cup barley
1 pound fresh mushrooms
1 small tomato, cut in quarters
2 carrots
1 medium onion
4 sprigs parsley
2 stalks celery
1/2 teaspoon salt
4 cups water
1 egg yolk
Food Processor Directions: Insert slicing disc into food processor. Arrange
mushrooms in feed tube and use pusher to guide them onto cutting blade,
slicing thinly. Place tomato quarters in feed tube and slice thinly. Place
mushrooms and tomatoes in a large pot. Insert shredding disc in food processor.
Cut carrots into chunks and place in feed tube. Use pusher to guide carrots
onto cutting blade to shred. Add to pot with other vegetables. Insert
steel blade. Peel onion and cut into eighths. Place in container with
parsley and celery, cut into chunks. Process until coarsely chopped. Add
to soup pot. Add salt, barley and water to vegetables in soup pot. Bring
to a boil, lower heat and simmer, covered, 1 hour on a low flame. Beat
egg yolk. Pour a small amount of hot soup into egg yolk, stirring constantly.
Gradually return egg yolk mixture to soup. Stir until well blended. Do
not boil.