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Mushroom Barley Soup
1/2 cup uncooked barley
6 1/2 cups water
1 Tablespoon margarine
1 medium onion, chopped
2 garlic cloves, mince
1 lb mushrooms, sliced
1/2 teaspoon salt
3 Tablespoons soy sauce
3 Tablespoons dry sherry
black pepper to taste

Place the barley and 1 1/2 cups of the water in a large saucepan or a Dutch oven. Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes). Meanwhile, melt the margarine in a skillet. Add the onions and saute' for about 5 minutes over medium heat. Add garlic, mushrooms, and salt. Cover and cook, stirring occasionally, until everything is very tender - about 10 to 12 minutes. Stir in soy sauce and sherry. 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.