| 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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