Mushroom-Barley Soup
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pearl barley
uncooked |
|
| 6 ½ | cups |
water
|
|
| 1 | tablespoon |
margarine
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | pound |
mushrooms
sliced |
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
sherry
dry |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pearl barley
uncooked |
|
| 1.5 | l |
water
|
|
| 15 | ml |
margarine
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 453.6 | g |
mushrooms
sliced |
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 45 | ml |
sherry
dry |
|
| 1 | x |
black pepper
|
*
|
Directions
Place the barley and 1½ cups of the water in a large saucepan or a Dutch oven.
Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes).
Meanwhile, melt the margarine in a skillet.
Add the onions and sauté for about 5 minutes over medium heat.
Add garlic, mushrooms, and salt.
Cover and cook, stirring occasionally, until everything is very tender - about 10 to 12 minutes.
Stir in soy sauce and sherry.
Add the sauté with all its liquid to the cooked barley, along with the remaining 5 cups of water.
Grind in a generous amount of black pepper, and simmer, partially covered, another 20 minutes over very low heat.
Taste to correct seasonings, and serve.
