Title: Mushroom and Barley Soup
Categories: None
Yield: 1 Servings

3 tb Oil
1 1/4 c Chopped onion
2 Cloves garlic
1 lb Sliced mushrooms
1 ts Salt
1/2 ts Black pepper
4 tb Dry sherry
1/2 c Barley
6 c Vegetable stock or water;
-(up to 7-1/2)
4 tb Tamari soy sauce

Saute the onions and garlic until transparent. Add the mushrooms, salt and
pepper and cook until soft . Add the sherry and set aside. Cook the barley
in a 3 quart pot with 1 1/2 cups of water. Place the mushroom mixture with
the barley in a stock pot and add the vegetable broth and soy sauce. Simmer
until heated throughout and cooked, about 1 hour.

Posted to JEWISH-FOOD digest by Helen Ring on Sep 27,
1998, converted by MM_Buster v2.0l.