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Ingredients:
1/2 c. raw pearl barley
6 1/2 c. stock or water
3 to 4 tbsp. tamari
3 to 4 tbsp. dry sherry
3 tbsp. butter
2 cloves garlic, minced
1 heaping c. chopped onion
1 lb. fresh mushrooms, sliced
1/2 to 1 tsp. salt
Freshly ground black pepper
Direction:
Cook barley in 1 1/2 cups stock
or water until tender (cook it right in the soup kettle). Add
remaining stock or water, tamari and sherry. In another pan,
saute onions and garlic in butter. When onions and garlic have
softened, add mushrooms and 1/2 teaspoon salt. When all is
tender, add saute mixture to barley, being sure to include the
liquid given off by the vegetables as they've cooked. Give
soup a generous grinding of fresh black pepper and simmer
covered for 20 minutes over the lowest possible heat. Taste to
correct seasoning.
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For
Details about Ingredients , check your nearest American Store
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