Description:

A Delicious Vegetarian Soup with Mushrooms and Barley

Source:

Moosewood Cookbook

Serves/Makes:6-8 Servings

Ingredients

• 1/2 cup (125 ml) raw pearl barley
• 6-1/2 cups (1525 ml) stock or water
• 1/2 to 1 tsp (5 ml). salt
• 3 to 4 tbsp (60 ml). tamarai
• 3 to 4 tbsp (60 ml). dry sherry
• 3 tbsp (45 ml). butter
• 2 cloves minced garlic
• heaping 1 cup (225 ml) chopped onion
• 1 pound fresh mushrooms, sliced
• freshly ground black pepper

Preparation

• Cook the barley in 1-1/2 cups (350 ml) of the stock or water until tender in the soup kettle.
• Add the remaining stock or water, tamarai, and sherry.
• Saute the onions and garlic in butter.
• When the onions and garlic soften, add mushrooms and 1-1/2 tsp (7 ml). 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 heat.
• Taste to correct seasoning.

Comments

1 1/4 hours to prepare