David's mushroom barley soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions, chopped | |
| 2 | Stalks celery, chopped | |
| 4 | Cloves garlic (or more!), | |
| Chopped or crushed | ||
| 1½ | pounds | Fresh mushrooms (sliced or |
| Whole) | ||
| ½ | cup | Soy sauce or tamari |
| 1¾ | cup | Barley |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground black pepper |
| 1 | teaspoon | Dill weed |
| ¼ | cup | Chopped fresh parsley |
| 2 | cups | Vegetable broth |
| 8 | cups | Water |
| 2 | Carrots, diced | |
Directions
In a large pot combine chopped onion, celery, garlic and mushrooms.
Saute for about 4 minutes in just enough vegetable stock to keep them from sticking. Add the barley, soy sauce, seasonings, the rest of the vegetable broth and water. Bring to a boil, and then simmer for 2 to 3 hours. 45 minutes before it's done, add the chopped carrots. If it gets too thick, add additional water. Try to keep people from opening the lid :)
Posted by wallis@... (David Wallis) to the Fatfree Digest [Volume 11 Issue 14], Oct. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.