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Mushroom Barley Soup VI (M/P, TNT)
Source: Solomon's fine white barley
Serves: 6 to 8

3 tablespoons oil or margarine
1-1/4 cups chopped onion
2 cloves garlic minced
1 pound mushrooms, sliced
1 tsp. salt
Pepper to taste
4 tablespoons dry sherry
1/2 cup barley
6 to 7-1/2 cups vegetable stock or water
4 tablespoons tamari (Japanese soy) sauce

In a 10" skillet heat oil, sauté onions and garlic. When onions are transparent, add sliced mushrooms, salt, pepper, and sherry, and cook uncovered until mushrooms are soft.

In 1- a 3-quart pot, cook barley in 1-1/2 cups of stock or water until tender. Add sautéed vegetables, tamari, and remaining stock. Cover and bring to a boil. Simmer 20 to 30 minutes.

Variation - Barley and Mushroom Meat Soup:
In a 4-quart pot, bring 7-1/2 cups water to a boil. Add salt and pepper, 1 pound beef flanken and 4 to 6 marrow bones.

Lower flame and simmer 30 minutes until foam accumulates on top. Skim off foam, Simmer an additional 30 minutes. Proceed to sauté vegetables in skillet as above. Once stock is finished, add barley and cook until tender. Then add sautéed vegetables.

Poster's Notes:
Although it has been extremely hot here in Australia, your talk about Barley and Mushroom soup reminded me of a recipe that I found recently at the back of the Solomon's fine white barley (a kosher brand here) so here it is.

Posted by Helen Berger

Nutritional Info Per Serving: N/A