Mushroom Barley Soup

This recipe is simple and easy and takes only about an 1 ¼ hours to prepare. If you like mushroom barley soup, you will like this and it's perfect for a cold winter night.

½ cup raw pearled barley
6 ½ cups stock or water
½-1 tsp salt
3-4 tbsp. Tamari
3-4 tbsp. Dry sherry
3 tbsp. Butter
2 cloves garlic
1 heaping cup chopped onion
1 pound fresh mushrooms, sliced
Freshly ground pepper

Cook barley in 1 ½ cups of the stock or water until tender.  (cook it right in the soup kettle.) Add the remaining stock or water, tamari and sherry.

Saute’ the onions and garlic in butter.  When they soften, add mushrooms and ½ tsp of salt.  When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.

Give it a generous grinding of black pepper and simmer 20 minutes, covered over the lowest heat possible.  Taste to correct seasoning.

Makes about 6-8 servings.
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1 comment:

Sandra said...

As stated, this is a very easy soup to prepare. I increased the barley to 1 1/2 cups. I used the stock as recommended and then added another 2 cups of water. The end result was a thick, delicious hot soup.