Mushroom Barley Soup (from New Moosewood cookbook)

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.