| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Soups |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked barley |
| 6 1/2 |
c |
Water |
| 1 |
tb |
Margarine |
| 1 |
|
Medium onion, chopped |
| 2 |
|
Garlic cloves, mince |
| 1 |
lb |
Mushrooms, sliced |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Dry sherry |
|
|
Black pepper to taste |
INSTRUCTIONS
1) Place the barley and 1 1/2 cups of the water in a large saucepan or a
Dutch oven. Bring to a boil, cover, and simmer until the barley is tender
(20 to 30 minutes). 2) Meanwhile, melt the margarine in a skillet. Add the
onions and saute' for about 5 minutes over medium heat. Add garlic,
mushrooms, and salt. Cover and cook, stirring occasionally, until
everything is very tender - about 10 to 12 minutes. Stir in soy sauce and
sherry. 3) Add the saute' with all its liquid to the cooked barley, along
with the remaining 5 cups of water. Grind in a generous amount of black
pepper, and simmer, partially covered, another 20 minutes over very low
heat. Taste to correct seasonings, and serve.
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