Wednesday, January 9, 2013

Mushroom Barley Soup

This is a wonderful recipe for a hearty soup that will warm your bones and fill you up on the Daniel fast! It's an adaptation of a Moosewood favorite! Don't forget a nice piece of bread!
You will want some hearty bread for this soup!

Mushroom Barley Soup Adapted from Moosewood

1/2 cup pearl barley, raw
6 1/2 cups vegetable stock
3 tablespoons soy sauce
3 tablespoons olive oil
3 cloves garlic, minced
1 large sweet onion, chopped
1 lb baby bella mushrooms, sliced
fresh ground black pepper

In a large pot or dutch oven, cook barley in 1 1/2 cup of the stock until tender over medium heat. Watch very closely to make sure you don't run out of liquid. Add remaining stock and soy sauce.

Saute onions and garlic in oil, when soft, add mushrooms and cook until soft. Pour mushrooms and any liquid in to the pot. Season with pepper and simmer on low for 30 min.

This soup is great the first day, and just as delicious the second!

Happy Cooking,


1 comment:

Holly said...

I love barley, this sounds great. Plus, your challah is beautiful!