DAVID’S MUSHROOM BARLEY SOUP

Servings: 1
Ingredients:

2    Onions, chopped
2    Stalks celery, chopped
4    Cloves garlic (or more!),
Chopped or crushed
1 1/2 lb Fresh mushrooms (sliced or
Whole)
1/2 c  Soy sauce or tamari
1 3/4 c  Barley
1/2 t  Salt
1/4 t  Fresh ground black pepper
1 t  Dill weed
1/4 c  Chopped fresh parsley
2 c  Vegetable broth
8 c  Water
2    Carrots, diced

In a large pot combine chopped onion, celery, garlic and mushrooms. Saute
for about 4 minutes in just enough vegetable stock to keep them from
sticking. Add the barley, soy sauce, seasonings, the rest of the vegetable
broth and water. Bring to a boil, and then simmer for 2 to 3 hours. 45
minutes before it’s done, add the chopped carrots. If it gets too thick,
add additional water. Try to keep people from opening the lid

Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest
[Volume 11 Issue 14], Oct. 14, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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