ANZ's Farms

Friday, December 3, 2010

A Hanukkah Favorite

A Hanukkah Favorite ... the by-line says for this Mushroom and Barley Soup recipe I found online at Regardless of the holiday, most just wouldn't be complete without the customary foods ... and the memories of eating those traditional dishes around the family table.

Although we don't celebrate Hanukkah per se, we support any festival that commemorates what God has done. So while we enjoy the soup, we will remember God's miraculous provision with our Jewish friends.

Here is the origin of this holiday:
The Festival of Lights / Hanukkah was instituted by Judah Maccabee in 165 BC to celebrate the Jew's reclaiming of the Temple during the reign of Antiochus (who erected an altar to Zeus there, sacrificed pigs on it and banned circumcision). Judah ordered the Temple to be cleansed, a new altar to be built in place of the polluted one and new holy vessels to be made. According to the Talmud, olive oil was to be burned in the menorah in the Temple throughout the night every night. But there was only enough oil from a single container that was still sealed by the High Priest to keep the menorah lit for a single day. Miraculously, it burned for eight days, the time needed to prepare a fresh supply. An eight day festival was declared to commemorate this miracle.

Mushroom and Barley Soup, by Joan Nathan
1 16-oz jar chopped tomatoes, with juice (I used my last jar of 2009 stewed tomatoes)
2 quarts water (I used half chicken broth)
1 onion, thinly sliced
2 stalks celery with leaves, chopped
2 Tbsp fresh parsley, chopped (from the cold frame!)
1/2 green pepper (my last fresh one from this year's garden)
1/2 cup whole barley
1/2 cup dried small lima beans
1 carrot sliced (I used 2 because I like carrots)
1 pound mushrooms, sliced (I used baby bellas)
2 tsp salt (Kosher, of course)
2 Tbsp fresh dill (I didn't have fresh dill so I sprinkled some dried dill on top)

In a large saucepan, combine first 9 ingredients. Bring to a boil. Simmer 1.5 hours, covered. Add the mushrooms, salt and dill. Simmer another 20 minutes. Serves 8-10.


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