Name: Mushroom and Barley Soup
Ingredients: 3 tb Oil; 1 1/4 c Chopped onion; 2 Cloves garlic; 1 lb Sliced mushrooms; 1 ts Salt; 1/2 ts Black pepper; 4 tb Dry sherry; 1/2 c Barley; 6 c Vegetable stock or water; (up to 7-1/2); 4 tb Tamari soy sauce

My dear children, never did I pass a more truly solemn or interesting moment than that in which my firstborn child was put into my arms and when I felt that I was a father. A new comfort was then produced in my heart which every succeeding day has tended to confirm and strengthen. I looked up to heaven and breathed over my baby the petition of Abraham for his son. “O that Ishmael might live before You.” Recognizing in the little helpless being which had been so lately introduced into our world, there was a creature born for eternity and who when the sun shall be extinguished would be still soaring in heaven or sinking in hell. I returned to my closet for private devotion and solemnly dedicated the child to the God who had given me the precious life. And I earnestly prayed that whatever might be his lot in this world, he might be a partaker of true holiness and numbered with the saints in everlasting glory.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jewish		1	Servings

INGREDIENTS

3	tb	Oil
1 1/4	c	Chopped onion
2		Cloves garlic
1	lb	Sliced mushrooms
1	ts	Salt
1/2	ts	Black pepper
4	tb	Dry sherry
1/2	c	Barley
6	c	Vegetable stock or water; (up to 7-1/2)
4	tb	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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