Mushroom-barley soup

Yield: 6 Servings

Measure Ingredient
½ cup Uncooked barley
6½ cup Water
1 tablespoon Margarine
1 \N Medium onion, chopped
2 \N Garlic cloves, mince
1 pounds Mushrooms, sliced
½ teaspoon Salt
3 tablespoons Soy sauce
3 tablespoons Dry sherry
\N \N Black pepper to taste

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.

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