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LOCATION: Recipes >> Soups >> Barley Mushroom 01

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Mushroom Barley Soup recipe

1/2 C raw pearled barley
6 1/2 C stock or water
1/2 t salt
3 - 4 T tamari
3 - 4 T dry sherry
3 T butter
2 cloves minced garlic
1 heaping C chopped onions
1 pound fresh muchrooms sliced
freshly ground black pepper

Cook barley in the 1 1/2 C of 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 muchrooms
and 1/2 t salt. When all is tender add to barley, being sure to
include the liquid the vegatables expressed wheile 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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