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Mushroom Barley Soup
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A Delicious Vegetarian Soup with Mushrooms and Barley

Moosewood Cookbook

Serves/Makes:6-8 Servings

  • 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
  • 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.
1 1/4 hours to prepare

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