Mushroom & Barley Soup (Shulman)
Yield
4 servingsPrep
15 minCook
55 minReady
70 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
or oil |
|
| 1 | medium |
onions
chopped |
|
| 3 | cups |
mushrooms
fresh, sliced |
|
| 2 | cloves |
garlic
pressed |
|
| 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
to taste |
*
|
| 2 | tablespoons |
dill weed
fresh, chopped or dried |
|
| 2 | tablespoons |
sherry
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
butter
or oil |
|
| 1 | medium |
onions
chopped |
|
| 7.1E+2 | ml |
mushrooms
fresh, sliced |
|
| 2 | cloves |
garlic
pressed |
|
| 3E+1 | ml |
white wine
dry |
|
| 2.5 | ml |
thyme
dried |
*
|
| 355 | ml |
pearl barley
washed |
|
| 118 | ml |
soy flakes
(optional) |
* |
| 1.9 | l |
stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
dill weed
fresh, chopped or dried |
|
| 3E+1 | ml |
sherry
dry |
|
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.
Add 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.
