MOOSEWOOD MUSHROOM BARLEY SOUP!
I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!
Provided by TishT
Categories Onions
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
- Add remaining stock or water, tamari and sherry.
- Saute onions and garlic in butter.
- When they soften, add mushrooms and 1/2 tsp salt.
- When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
- Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
- Taste to correct seasoning.
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Marshall Staunton
[email protected]This soup is a must-try for anyone who loves hearty and flavorful soups. It's perfect for a cold winter day or a quick and easy weeknight meal.
Carlos Ortiz
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious. I highly recommend it.
My Dream Heaven
[email protected]I'm always looking for new and healthy soup recipes. This one definitely fits the bill. It's delicious and it's good for you too.
Sierra Corindia
[email protected]This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Sabiha Parveen
[email protected]I'm not a vegetarian, but I really enjoyed this soup. It's packed with flavor and it's really filling.
Vuyani Quma
[email protected]This is a great soup for a potluck or party. It's easy to make ahead of time and it reheats well.
John Miicke
[email protected]I love that this soup is so versatile. You can add or remove vegetables depending on what you have on hand. You can also adjust the seasonings to your liking.
gaming with najmul
[email protected]This soup is so easy to make. I just threw everything in my slow cooker and let it cook all day. It was perfect when I came home from work.
Khdm Hsn
[email protected]I'm not a big fan of barley, but I really enjoyed this soup. The barley was cooked perfectly and it didn't have a chewy texture.
Angelica Hernandez
[email protected]This soup is a great way to use up leftover vegetables. I had some leftover carrots, celery, and onions, and they worked perfectly in this soup.
Shelsie St eloi
[email protected]I wasn't sure what to expect with this soup, but I was pleasantly surprised. It's really delicious and flavorful. I'll definitely be making it again.
Me Asif
[email protected]This soup is so hearty and filling. I love the combination of barley and mushrooms. It's the perfect comfort food for a cold winter day.
Manraj Gurung
[email protected]I've made this soup a few times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
Malcolm Mark
[email protected]This soup is hearty, flavorful, and perfect for a cold winter day. The barley and mushrooms give it a nice chewy texture, and the vegetables add a lot of flavor. I also love the addition of the miso paste, which gives the soup a nice umami flavor.