Vegan: barley & mushroom soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Butter or oil |
| 1 | medium | Onion, chopped |
| 3 | cups | Fresh sliced mushrooms |
| 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) |
| Salt and pepper to taste | ||
| 2 | tablespoons | Chopped fresh dill or |
| 1 | tablespoon | Dried |
| 1 | tablespoon | 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! :-) JuneLZ