MUSHROOM AND BARLEY SOUP (SHULMAN)

17.09.2008 | Author: Cook | Posted in Barley
Find out how to cook MUSHROOM AND BARLEY SOUP (SHULMAN) in
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MUSHROOM AND BARLEY SOUP (SHULMAN)


Servings: 1
Ingredients: 

  • 2    To 3 t. butter or oil
    • 

  • 1 md Onion, chopped
    • 

  • 3 c  Fresh sliced mushrooms (1/2
    • 

  • Pound)
    • 

  • 1    To 2 cloves garlic, pressed
    • 

  • 2 T  Dry white wine
    • 

  • 1/2 t  Dried thyme
    • 

  • 1 1/2 c  Washed barley
    • 

  • 1/2 c  Soy flakes (optional)
    • 

  • 8 c  Broth (use your favorite)
    • 

  • x  Salt and pepper to taste
    • 

  • 2 T  Chopped fresh dill or 1 T
    • 

  • Dried
    • 

  • 1    To 2 T dry sherry
    •

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. Enjoy!
:-)

From: junelz@aol.com (JuneLZ). rfvc Digest V94 Issue #206, Sept. 24, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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