Moosewood Mushroom Barley Soup!

Tish's Note:

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!

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 1/2 cup pearl barley, raw
• 6 1/2 cups stock or 6 1/2 cups water
• 1/2 teaspoon salt
• 3 tablespoons tamari soy sauce
• 4 tablespoons dry sherry
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup onion, chopped
• 1 lb fresh mushrooms, sliced
• fresh ground black pepper

Directions:

1. Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
2. Add remaining stock or water, tamari and sherry.
3. Saute onions and garlic in butter.
4. When they soften, add mushrooms and 1/2 tsp salt.
5. When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
6. Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
7. Taste to correct seasoning.

Reviews

[MacShawn Farrell]

I have made this soup for years but i add beef broth and a little more sherry or white wine and 1/2 cup of heavy cream. My family loves it.

[Miraklegirl]

Sorry to say- that although it was very easy to prepare and has a lot of potential, I found this soup to be very bland. I added alot of salt, pepper, and some garlic powder. The sherry lends a nice flavour a great fragrance so try not to leave it out. With added seasonings, this is a nice and easy soup. Thanks..

[maryann denobrega]

Delicious! Doubled the recipe using beef/chicken/veg stock. Also used reviewer's suggestion using 3 different mushrooms and added the celery, thyme and cream. Perfect for the -4 degree weather here in CT