Moosewood Mushroom Barley Soup!
I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 cup onion chopped
- fresh ground black pepper
- 1 lb fresh mushrooms sliced
- 1/2 cup pearl barley raw
- 6 1/2 cups stock or 6 1/2 cups water
- 3 tablespoons tamari soy sauce
- 4 tablespoons dry sherry
- Carbohydrate 154.182223524136 g
- Cholesterol 405.011562836024 mg
- Fat 107.852135817296 g
- Fiber 3.79576260697378 g
- Protein 96.6556581791408 g
- Saturated Fat 65.427997296468 g
- Serving Size 1 1 serving(s) (1464g)
- Sodium 1863.17746255972 mg
- Sugar 150.386460917162 g
- Trans Fat 5.79393497894318 g
- Calories 1957 calories
Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle). Add remaining stock or water, tamari and sherry. Saute onions and garlic in butter. When they soften, add mushrooms and 1/2 tsp 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 possible heat. Taste to correct seasoning.
