Mushroom Barley Soup
Introduction
Good as a light lunch or add beef to make a hearty stew.
Ingredients
1/3 cup uncooked pearl barley
6-1/2 cups water
1 tbsp olive oil
1 med. onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 lb (approx. 4 cups) fresh mushrooms, sliced
1 tbsp soy sauce
3 tbsp dry sherry (about 2-2.5 oz)
1-1/2 tsp Worcestershire sauce
6-1/2 cups water
1 tbsp olive oil
1 med. onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 lb (approx. 4 cups) fresh mushrooms, sliced
1 tbsp soy sauce
3 tbsp dry sherry (about 2-2.5 oz)
1-1/2 tsp Worcestershire sauce
Directions
Simmer (covered) the barley in 1-1/2 cups of the water for 20-30 minutes.
Heat the olive oil in a large skillet; saute' the onion and green pepper on medium heat for about 5 minutes.
Add the garlic, mushrooms and salt.
Cover and cook 10-12 minutes.
Stir in the soy sauce, sherry, and Worcestershire sauce.
Add everything to the barley; add the remaining 5 cups of water. (You can add some pepper, if you like.)
Simmer, partially covered, for 20 minutes.
Yum.
Heat the olive oil in a large skillet; saute' the onion and green pepper on medium heat for about 5 minutes.
Add the garlic, mushrooms and salt.
Cover and cook 10-12 minutes.
Stir in the soy sauce, sherry, and Worcestershire sauce.
Add everything to the barley; add the remaining 5 cups of water. (You can add some pepper, if you like.)
Simmer, partially covered, for 20 minutes.
Yum.
Number of Servings: 8
Related Recipes
-
Curried Carrot Soup by FANNETASTIC FOOD
-
Flaxseed, Wheat, and Bran Muffins
-
Asparagus Grilled with Garlic, Rosemary and Lemon
-
Easy Whole-Wheat Flatbread
-
Quinoa-Black Bean Casserole
-
Layered Greek Dip
-
Hearty Beef & Vegetable Stew
-
Hamburger Vegetable Soup
-
Garden Harvest Vegetable Soup
-
Whole Grain Waffles with Fruit from Daisy Brand®