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| Home -> [Asian, Chinese, Ethnic, Soups & Stews] -> [Mushroom-barley soup Recipe] |
Mushroom-barley soup
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Uncooked barley | | 6 1/2
| cup | Water | | 1
| tbsp | Margarine | | 1
| | Medium onion, chopped | | 2
| | Garlic cloves, mince | | 1
| lbs | Mushrooms, sliced | | 1/2
| tbsp | Salt | | 3
| tbsp | Soy sauce | | 3
| tbsp | Dry sherry | | | Black pepper to taste |
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Procedures:
| 1 | 1) place the barley and 1 ?cups of the water in a large saucepan or a dutch oven. | | 2 | Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes). | | 3 | 2) meanwhile, melt the margarine in a skillet. | | 4 | Add the onions and saute" for about 5 minutes over medium heat. | | 5 | Add garlic, mushrooms, and salt. | | 6 | Cover and cook, stirring occasionally, until everything is very tender - about 10 to 12 minutes. | | 7 | Stir in soy sauce and sherry. | | 8 | 3) add the saute" with all its liquid to the cooked barley, along with the remaining 5 cups of water. | | 9 | Grind in a generous amount of black pepper, and simmer, partially covered, another 20 minutes over very low heat. | | 10 | Taste to correct seasonings, and serve. |
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