Mushroom Barley Soup (from New Moosewood cookbook)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1/2 cup uncooked pearl barley 6 1/2 cups water 1 Tbs butter 1 medium onion, chopped (about 1 1/2 cups) 2 medium cloves garlic, minced 1 lb. mushrooms, sliced 1 tsp. salt 3 Tbs. soy sauce 3 Tbs. dry cooking sherry freshly ground black pepper (I use about 8-10 twists)
1) Place the barley and 1 1/2 cups water in a large pot. Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes).
2) Meanwhile, melt the butter in a skillet. Add teh onions and saute for about 5 minutes over medium heat. Add garlic, mushrooms, and 1/2 tsp. salt. Cover and cook, stirring occasionally, until everything is very tender ~ about 10-12 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.
Serving Size: unsure, recipe says yields 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIE1477.
2) Meanwhile, melt the butter in a skillet. Add teh onions and saute for about 5 minutes over medium heat. Add garlic, mushrooms, and 1/2 tsp. salt. Cover and cook, stirring occasionally, until everything is very tender ~ about 10-12 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.
Serving Size: unsure, recipe says yields 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIE1477.
Nutritional Info Amount Per Serving
- Calories: 115.9
- Total Fat: 2.4 g
- Cholesterol: 5.2 mg
- Sodium: 887.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.8 g
- Protein: 4.4 g
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