Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | To 3 t. butter or oil |
1 medium | Onion, chopped |
3 cups | Fresh sliced mushrooms (1/2 |
\N \N | Pound) |
1 \N | To 2 cloves garlic, pressed |
2 tablespoons | Dry white wine |
½ teaspoon | Dried thyme |
1½ cup | Washed barley |
½ cup | Soy flakes (optional) |
8 cups | Broth (use your favorite) |
\N x | Salt and pepper to taste |
2 tablespoons | Chopped fresh dill or 1 T |
\N \N | Dried |
1 \N | To 2 T dry sherry |
Saute the onion in the fat until translucent. Add mushrooms and garlic, stirring, for 2 minutes.
Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute another 3 min. Addd the soy flakes and the broth, bring to a full boil and reduce to simmer, for 40 min. Season with salt and pepper, stir in sherry and dill.
>From Fast Vegetarian Feasts by Martha Rose Shulman. Enjoy! :-)
From: junelz@... (JuneLZ). rfvc Digest V94 Issue #206, Sept. 24, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.