Ingredients
-
1/2
-
6 1/2
-
1/2
-
3
-
4
-
3
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Moosewood Mushroom Barley Soup!, 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!, I’ve made this soup for years but this time had the Tamari Soy which is stronger than regular. Next time I’ll reduce the amount. I didn’t have the dry sherry and missed its flavor, Sorry we found this very bland
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Steps
|
1
Done
|
Cook Barley in 1 1/2 Cup of the Stock or Water Until Tender Cook It Right in the Soup Kettle. |
|
2
Done
|
Add Remaining Stock or Water, Tamari and Sherry. |
|
3
Done
|
Saute Onions and Garlic in Butter. |
|
4
Done
|
When They Soften, Add Mushrooms and 1/2 Tsp Salt. |
|
5
Done
|
When All Is Tender Add to Barley, Being Sure to Include the Liquid the Vegetables Expressed While Cooking. |
|
6
Done
|
Give It a Generous Grinding of Black Pepper and Simmer 20 Minutes, Covered, Over the Lowest Possible Heat. |
|
7
Done
|
Taste to Correct Seasoning. |
