| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
T |
Oil |
| 1 1/4 |
c |
Chopped onion |
| 2 |
|
Cloves garlic |
| 1 |
lb |
Sliced mushrooms |
| 1 |
t |
Salt |
| 1/2 |
t |
Black pepper |
| 4 |
T |
Dry sherry |
| 1/2 |
c |
Barley |
| 6 |
c |
Vegetable stock or water |
|
|
up to 7-1/2 |
| 4 |
T |
Tamari soy sauce |
INSTRUCTIONS
Saute the onions and garlic until transparent. Add the mushrooms, salt
and pepper and cook until soft . Add the sherry and set aside. Cook
the barley in a 3 quart pot with 1 1/2 cups of water. Place the
mushroom mixture with the barley in a stock pot and add the vegetable
broth and soy sauce. Simmer until heated throughout and cooked, about
1 hour. Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net>
on Sep 27, 1998, converted by MM_Buster v2.0l.
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