Mushroom and barley soup (shulman)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | To 3 t. butter or oil | |
| 1 | medium | Onion, chopped |
| 3 | cups | Fresh sliced mushrooms (1/2 |
| Pound) | ||
| 1 | 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) |
| x | Salt and pepper to taste | |
| 2 | tablespoons | Chopped fresh dill or 1 T |
| Dried | ||
| 1 | To 2 T dry sherry | |
Directions
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.