| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Precooked barley; or so |
| 2 |
|
Kinds of mushrooms * see note; (up to 3) |
| 1 |
|
Carrot; (chopped up fairly well) |
| 1 |
md |
Onion; (chopped up fairly well) |
| 2 |
|
Ribs of celery; (chopped well) |
| 2 |
|
Cloves of garlic; (up to 3) |
|
|
Some really good veggie broth; (I use about 4-6 cups or so) |
|
|
Any spice you want. I like oregano; some basil, pepper, sage and some dill (I'm a dill NUT!) |
|
|
Tamari sauce; if desired |
INSTRUCTIONS
NOTE: lots! (I like the 'ordinary' kind we get here in Minnesota, plus
portobello cut thin and nice and my personal favorite, those black Chinese
mushrooms...mmm...yummy flavor. Also, if you have any of these left over,
whip up some mushroom gravy for Sunday comfort food. But maybe that is just
a Minnesota thing :))
This is for Karen, who was requesting barley soup recipes. I fell in love
with this soup for several reasons and I actually brought it for lunch
today. One of the reasons I fell in love with it was because you can do
anything to this soup and it is always amazing. I don't even really have a
recipe anymore; I just throw in whatever I have. There are a few things I
prefer to have in there, though.
Put onion in 1/2 broth and saute. Add garlic after 5 minutes or so. Add the
rest of mushrooms & veggies plus 1/2 cup more broth. Let cook for 10-20
minutes or so and add the barley, more broth and spices as appropriately.
I really vary the amounts I make. There are only two of us, so I make it in
small batches. Also, my SO really likes the barley over everything else, so
my soups are generally 'barley heavy'. I agree with you that it is
terrific.
I hope you don't mind the casual style of the recipe. If this drives you
crazy, I can get the exact amounts in the original from my mom. But don't
worry! You cannot harm this soup!
Posted to fatfree digest V97 #286 by JHEINEMAN@PILLSBURY.COM on Dec 5, 1997
A Message from our Provider:
“God makes it, we mess it”