Mushroom & Barley Soup (Shulman)
Yield
1 servingsPrep
25 minCook
40 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
or oil |
|
| 1 | medium |
onions
chopped |
|
| 3 | cups |
mushrooms
fresh, |
*
|
| 1 | cloves |
garlic
peeled and minced |
|
| 2 | tablespoons |
white wine
dry |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 ½ | cups |
pearl barley
washed |
|
| ½ | cup |
soy flakes
optional |
* |
| 8 | cups | stock |
|
| 1 | x | salt and black pepper |
*
|
| 2 | tablespoons |
dill weed
fresh, chopped |
|
| 1 | tablespoon |
sherry
dry |
|
Trans-fat Free, High Fiber
Directions
Sauté the onion in the fat until translucent.
Add mushrooms and garlic, stirring, for 2 minutes.
Add the wine and thyme, sauté another 3 minutes.
Add barley, stir and sauté 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.
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