Title: Mushroom Barley Soup
Categories: Moosewood, Vegetarian
Yield: 8 Servings

1/2 c Uncooked pearl barley
6 1/2 c Water
1 tb Butter or margarine; may be
-doubled
1 md Onion; chopped
2 md Clove garlic; crushed
16 oz Sliced mushrooms
1/2 ts Salt; (up to 1)
3 tb Soy sauce; (up to 4)
3 tb Dry sherry pepper; (up to 4)

Preparation: servings in 1-1/4 hours

Put the barley and 1-1/2 cups water in a large saucepan or Dutch oven.

Bring to a boil, cover and simmer until barley is tender(20-30 minutes)

Meanwhile, melt the butter or margarine in a skillet. Add the onions and
fry for about 5 minutes over medium heat. Add garlic, mushrooms, and salt.

Cover and cook, stirring occasionally, until everything is very tender
(about 10-12 minutes). Add soy sauce and sherry.

Add the saute with all its liquid to the cooked barley, along with the
remaining 5 cups of water. Add pepper to taste and simmer, partially
covered, for another 20 minutes. Serve.

ukvegan site: Subject: tiens contact E-mail: tien@infostreet.com

kitpatH nov97

Recipe by: Mollie Katzen's Moosewood Cookbook