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

1 c Raw (uncooked) barley
6 c Boiling water or chicken
-stock (more as needed)
2 tb Vegetable oil (any kind)
2 c Chopped onion
2 c Sliced carrots
1 tb Dried dill weed
1 1/2 c Sliced celery
4 c (or more) sliced mushrooms
1 ts Salt (optional)
Black pepper or cayenne
-pepper to taste
1 tb Tamari or regular soy sauce
1/2 c Minced fresh parsley
-(optional)
1 c Sour cream (optional; you
-may also use sour cream
-substitute)
1/3 c Unbleached white flour
-(optional)

>From "Horn Of The Moon" Cookbook by Ginny Callan.

Combine boiling water or stock and barley in a 4 quart pot. Cover and
simmer until tender, about 40 minutes.

In large skillet, heat the oil and saute the carrots, onions, and dill
weed. After a few minutes, add the celery. When cooked nicely, add to soup
pot. In the same skillet, saute the mushrooms on high heat until lightly
cooked, then add to soup pot. Let soup simmer about 30 minutes, covered.
Then add salt, pepper, tamari or soy sauce, and more water or stock as
desired. The barley will continue to absorb water, making the soup thick.
Before serving add parsley. To add a creamy taste to mushroom barley soup,
mix the flour with the sour cream, and slowly stir into soup until thick,
on low heat. Makes 8 servings.

I've tried this soup both ways, with and without the sour cream. It is
delicious both ways.

You may substitute 1 cup of raw brown rice for the barley and proceed with
the recipe.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Elaine36@aol.com
on Oct 24, 1997