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. Arrangemushrooms in feed tube and use pusher to guide them onto cutting blade,slicing thinly. Place tomato quarters in feed tube and slice thinly. Placemushrooms 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 carrotsonto cutting blade to shred. Add to pot with other vegetables. Insertsteel blade. Peel onion and cut into eighths. Place in container withparsley and celery, cut into chunks. Process until coarsely chopped. Addto soup pot. Add salt, barley and water to vegetables in soup pot. Bringto a boil, lower heat and simmer, covered, 1 hour on a low flame. Beategg yolk. Pour a small amount of hot soup into egg yolk, stirring constantly. Gradually return egg yolk mixture to soup. Stir until well blended. Donot boil.