Moosewood Mushroom Barley Soup
Source of Recipe
Marty
Recipe Introduction
Found Online
List of Ingredients
1/2 cup uncooked barley
6 1/2 cups water or stock
1 to 2 Tbs. butter
1 medium onion chopped (about 1 1/2 cups)
2 medium cloves garlic, minced
1 lb. mushrooms sliced
1/2 to 1 tsp. salt
3 to 4 Tbs. soysauce
3 to 4 Tbs. dry sherry
freshly ground black pepper Recipe
1) Place the barley and 1 1/2 cups of the liquid in a large saucepan or a Dutch oven. Bring to a boil, cover and simmer until the barley is tender (20 to 90 min)
2) Meanwhile, melt the butter in a skillet. Add the onions and saute' for about 5 minutes over med heat. Add garlic, mushrooms, and 1/2 tsp salt. Cover and cook, stirring occasionally, untill everything is very tender~about 10 to 12 min.. Stir in soy sauce and sherry.
3) Add the saute' with all it's liquid to the cooked barley, along with the remaining 5 cups of liquid. Grind in a generous amount of black pepper, and simmer, partially covered another 20 minutes over very low heat.
Taste to correct seasonigs, and serve.
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