Not all heroes wear capes, and this hero is going straight to your belly. With cold weather on the horizon — for days — it’s the perfect time to break out a stockpot and and try this recipe for Mushroom Barley Soup.
Mushroom Barley Soup
Serves 6
- 1/4 cups uncooked pearl barley
- 3/4 cups water
- 2 1/2 cups water
- 1 1/2 teaspoons olive oil
- 1/2 medium onion, chopped
- 1 garlic clove, minced
- 1 pound mushrooms, sliced
- 1 carrots, chopped
- 1 celery stalks, chopped
- 1/4 teaspoon salt
- 1 1/2-2 Tablespoons soy sauce
- 2 Tablespoons dry sherry
- Freshly ground black pepper
Assembly
- Place the barley and 3/4 cups of water in a stockpot. Bring to a boil, cover and simmer until the barley is tender (about 20 to 30 minutes).
- Meanwhile, heat the oil in a skillet. Add the onions and saute for about 5 minutes over medium heat. Add carrots and celery and saute for a couple of minutes. Add garlic, mushrooms, and ½ teaspoon salt. Cover and cook, stirring occasionally, until everything is very tender, about 10 to 12 minutes. Stir in soy sauce and sherry.
- Add the saute with all its liquid to the cooked barley, along with the remaining 5 cups of water. Grind in a generous amount of black pepper. Simmer, partially cover, another 20 minutes over very low heat.
Equipment Needed
