Therese published on January 16, 1970
Moosewood Mushroom Barley Soup
Total time: 40 minutes
Yields: 6-8
Author: Mollie Katzen
Source: The Moosewood Cookbook
Ingredients
- 0.5 cup pearl barley
- 6.5 cups stock or water
- 0.5 teaspoon salt
- 3 tablespoons tamari soy sauce
- 4 tablespoons dry sherry
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1 cup onion, chopped
- 1 lb fresh mushrooms, sliced
- fresh ground black pepper
Instructions
Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
Add remaining stock or water, tamari and sherry.
Saute onions and garlic in butter.
When they soften, add mushrooms and 1/2 tsp salt.
When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
Taste to correct seasoning.
Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
Add remaining stock or water, tamari and sherry.
Saute onions and garlic in butter.
When they soften, add mushrooms and 1/2 tsp salt.
When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
Taste to correct seasoning.
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Moosewood Mushroom Barley Soup
Therese published on December 29, 2012from Margaret and Tony :)