Prep 10 mins
Cook 2 hrs
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!
- 118.29 ml pearl barley, raw
- 1537.83 ml stock or 1537.83 ml water
- 2.46 ml salt
- 44.37 ml tamari soy sauce
- 59.16 ml dry sherry
- 44.37 ml butter
- 2 clove garlic, minced
- 236.59 ml onion, chopped
- 453.59 g fresh mushrooms, sliced
- fresh ground black pepper
- 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.
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.
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..
This soup is delicious. I made it with mushroom stock, and added celery and thyme based on other reviews. I also added some thinly sliced swiss chard at the end. It is so flavorful, I will make this again and again. Thanks for posting.