Mushroom Barley Soup


Here is a wonderful soup taken out of the original Moosewood Cookbook. One of my faves since I am a big mushroom fan.

Mushroom Barley Soup

1/2 C raw pearled barley
6 1/2 C stock or water
1/2 - 1 t salt
3-4 T tamari
3-4 T dry sherry (I have used white wine with great results)
3 T butter
2 cloves minced garlic
1 heaping cup of chopped onion
1 pound of fresh mushrooms, sliced
freshly ground black pepper

* Cook the barley in 1 1/2 C of stock or water until tender.

* Add the remaining stock or water, tamari, and sherry.

* Saute the onions and garlic in the butter. Wgen they soften add the mushrooms and salt. when all is tender, add to the barley.

* Give it a generous grinding of black pepper and simmer 20 minutes on very low heat.

* Enjoy