Side Pannel
Mushroom Barley Soup
Ingredients List
- 1/2 c Uncooked pearl barley
- 6 1/2 c Water
- 1 tb Butter or margarine; may be
- -doubled
- 1 md Onion; chopped
- 2 md Clove garlic; crushed
- 16 oz Sliced mushrooms
- 1/2 ts Salt; (up to 1)
- 3 tb Soy sauce; (up to 4)
- 3 tb Dry sherry pepper; (up to 4)
Directions
Preparation: servings in 1-1/4 hours
Put the barley and 1-1/2 cups water in a large saucepan or Dutch oven.
Bring to a boil, cover and simmer until barley is tender(20-30 minutes)
Meanwhile, melt the butter or margarine in a skillet. Add the onions and
fry for about 5 minutes over medium heat. Add garlic, mushrooms, and salt.
Cover and cook, stirring occasionally, until everything is very tender
(about 10-12 minutes). Add soy sauce and sherry.
Add the saute with all its liquid to the cooked barley, along with the
remaining 5 cups of water. Add pepper to taste and simmer, partially
covered, for another 20 minutes. Serve.
Put the barley and 1-1/2 cups water in a large saucepan or Dutch oven.
Bring to a boil, cover and simmer until barley is tender(20-30 minutes)
Meanwhile, melt the butter or margarine in a skillet. Add the onions and
fry for about 5 minutes over medium heat. Add garlic, mushrooms, and salt.
Cover and cook, stirring occasionally, until everything is very tender
(about 10-12 minutes). Add soy sauce and sherry.
Add the saute with all its liquid to the cooked barley, along with the
remaining 5 cups of water. Add pepper to taste and simmer, partially
covered, for another 20 minutes. Serve.
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