Mushroom And Barley Soup (Shulman)

Recipe Ingredients

2 teaspoons	10ml	Butter or oil - up to 3
1 teaspoon	5ml	Onion - chopped (medium)
3 cups	711ml	Fresh sliced mushrooms - (1/2
		Pound)
1		Garlic - pressed, up to 2
2 tablespoons	30ml	Dry white wine
1/2 teaspoon	2.5ml	Dried thyme
1 1/2 cups	355ml	Washed barley
1/2 cup	118ml	Soy flakes - (optional)
8 cups	1896ml	Broth - (use your favorite)
		Salt and pepper to taste
2 tablespoons	30ml	Chopped fresh dill or 1 T dried
1 tablespoon	15ml	Dry sherry - (to 2 tblsp.)

Recipe Instructions

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.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.