Mushroom-barley soup - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 3 | larges | Onions, coarsely chopped |
| 1 | Clove garlic, finely chopped | |
| 1 | pounds | Mushrooms, sliced |
| 1 | cup | Quick-cooking barley |
| 3 | mediums | Carrots, thinly sliced |
| 6 | cups | Vegetable broth |
| ½ | cup | White wine |
| 3 | tablespoons | Snipped fresh dill |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Dried marjoram leaves |
| 1 | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Ground black pepper |
Directions
1. In 5-quart saucepot, heat oil over medium heat. Add onions, garlic, and mushrooms; cover and cook about 5 minutes, or until mushrooms collapse and give up their liquid. Uncover and saute until onions are lightly browned.
2. Stir barley into mushroom mixture; saute 2 minutes or until lightly toasted.
3. Add remaining ingredients. Heat to boiling over high heat, then reduce heat to low, cover, and simmer about 15 minutes or until barley is tender.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg>
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