jpl (12/01/82)
Since Sally Catena asked for it, herewith a recipe for mushroom chowder. Soak 5 TB medium barley in 2 cups water for at least 1 hour, then drain. Slice 1 lb fresh mushroom caps and stems very finely. Simmer the mushroom slices and 1 large chopped onion in 1/2 cup butter for 10 min over a low flame. Add 3 cans condensed beef stock, 1/2 cup each grated carrots and sliced celery stalks, 2 or 3 diced raw potatoes, the drained barley, a dash of cayenne pepper, and salt & pepper to taste. Simmer slowly for about 40 min. Serve piping hot with a dash of nutmeg. John P. Linderman eagle!jpl