Davids Mushroom Barley Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Onions, chopped
2 Stalks: celery, chopped
4 Cloves: garlic, (or more!),
Chopped or crushed,
1 1/2 lbs: Fresh mushrooms, (sliced or
Whole),
1/2 cup: Soy sauce or tamari,
1 3/4 cup: Barley,
1/2 tsp: Salt,
1/4 tsp: Fresh ground black pepper,
1 tsp: Dill weed,
1/4 cup: Chopped fresh parsley,
2 cup: Vegetable broth,
8 cup: Water,
2: Carrots, diced
Directions:
In a large pot combine chopped onion, celery, garlic and mushrooms.
Saute for about 4 minutes in just enough vegetable stock to keep them
from sticking. Add the barley, soy sauce, seasonings, the rest of the
vegetable broth and water. Bring to a boil, and then simmer for 2 to
3 hours. 45 minutes before its done, add the chopped carrots. If it
gets too thick, add additional water. Try to keep people from opening
the lid :)
Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree
Digest [Volume 11 Issue 14], Oct. 14, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
Saute for about 4 minutes in just enough vegetable stock to keep them
from sticking. Add the barley, soy sauce, seasonings, the rest of the
vegetable broth and water. Bring to a boil, and then simmer for 2 to
3 hours. 45 minutes before its done, add the chopped carrots. If it
gets too thick, add additional water. Try to keep people from opening
the lid :)
Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree
Digest [Volume 11 Issue 14], Oct. 14, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp