Mushroom-barley Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Uncooked barley,
6 1/2 cup: Water,
1 tbsp: Margarine,
1 Medium: onion, chopped
2: Garlic cloves, mince
1 lbs: Mushrooms, sliced
1/2 tsp: Salt,
3 tbsp: Soy sauce,
3 tbsp: Dry sherry,
Black pepper to taste,
Directions:
1) Place the barley and 1 1/2 cups of the water in a large saucepan
or a Dutch oven. Bring to a boil, cover, and simmer until the barley
is tender (20 to 30 minutes). 2) Meanwhile, melt the margarine in a
skillet. Add the onions and saute for about 5 minutes over medium
heat. Add garlic, mushrooms, and salt. Cover and cook, stirring
occasionally, until everything is very tender - about 10 to 12
minutes. Stir in soy sauce and sherry. 3) Add the saute with all its
liquid to the cooked barley, along with the remaining 5 cups of
water. Grind in a generous amount of black pepper, and simmer,
partially covered, another 20 minutes over very low heat. Taste to
correct seasonings, and serve.
Source from luhu.jp
or a Dutch oven. Bring to a boil, cover, and simmer until the barley
is tender (20 to 30 minutes). 2) Meanwhile, melt the margarine in a
skillet. Add the onions and saute for about 5 minutes over medium
heat. Add garlic, mushrooms, and salt. Cover and cook, stirring
occasionally, until everything is very tender - about 10 to 12
minutes. Stir in soy sauce and sherry. 3) Add the saute with all its
liquid to the cooked barley, along with the remaining 5 cups of
water. Grind in a generous amount of black pepper, and simmer,
partially covered, another 20 minutes over very low heat. Taste to
correct seasonings, and serve.
Source from luhu.jp
Tags
Soups