Mushroom-barley soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Uncooked barley |
| 6½ | cup | Water |
| 1 | tablespoon | Margarine |
| 1 | Medium onion, chopped | |
| 2 | Garlic cloves, mince | |
| 1 | pounds | Mushrooms, sliced |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Dry sherry |
| Black pepper to taste | ||
Directions
1) Place the barley and 1½ cups of the water in a large saucepan or a Dutch oven. Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes). 2) Meanwhile, melt the margarine in a skillet. Add the onions and saute' for about 5 minutes over medium heat. Add garlic, mushrooms, and salt. Cover and cook, stirring occasionally, until everything is very tender - about 10 to 12 minutes. Stir in soy sauce and sherry. 3) Add the saute' with all its liquid to the cooked barley, along with the remaining 5 cups of water. Grind in a generous amount of black pepper, and simmer, partially covered, another 20 minutes over very low heat. Taste to correct seasonings, and serve.