Moosewood Mushroom Barley Soup! |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen! Ingredients:
1/2 cup pearl barley, raw |
6 1/2 cups stock or 6 1/2 cups water |
1/2 teaspoon salt |
3 tablespoons tamari soy sauce |
4 tablespoons dry sherry |
3 tablespoons butter |
2 cloves garlic, minced |
1 cup onion, chopped |
1 lb fresh mushrooms, sliced |
fresh ground black pepper |
Directions:
1. Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
2. Add remaining stock or water, tamari and sherry.
3. Saute onions and garlic in butter.
4. When they soften, add mushrooms and 1/2 tsp salt.
5. When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
6. Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
7. Taste to correct seasoning.
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