Mushroom And Barley Soup (shulman) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: To 3 t. butter or oil,
1 medium: Onion, chopped
3 cup: Fresh sliced mushrooms, (1/2
Pound),
1: To 2 cloves garlic, pressed
2 T: Dry white wine,
1/2 t: Dried thyme,
1 1/2 cup: Washed barley,
1/2 cup: Soy flakes, optional
8 cup: Broth, use your favorite
x Salt and pepper to taste,
2 T: Chopped fresh dill or 1 T,
Dried,
1: To 2 T dry sherry,
Directions:
Saute the onion in the fat until translucent. Add mushrooms and garlic,
stirring, for 2 minutes.
Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute
another 3 min. Addd the soy flakes and the broth, bring to a full boil and
reduce to simmer, for 40 min. Season with salt and pepper, stir in sherry
and dill.
>From Fast Vegetarian Feasts by Martha Rose Shulman. Enjoy!
:-)
From: junelz@aol.com (JuneLZ). rfvc Digest V94 Issue #206, Sept. 24, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
stirring, for 2 minutes.
Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute
another 3 min. Addd the soy flakes and the broth, bring to a full boil and
reduce to simmer, for 40 min. Season with salt and pepper, stir in sherry
and dill.
>From Fast Vegetarian Feasts by Martha Rose Shulman. Enjoy!
:-)
From: junelz@aol.com (JuneLZ). rfvc Digest V94 Issue #206, Sept. 24, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp