Barley-Mushroom
- 7 cups Vegetable Stock
- 3/4 cup pearl barley
- 4 tablespoons butter or vegetable oil
- 1 pound mushrooms, washed and sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 stalk celery, chopped
- 1 carrot, diced
- salt and freshly ground pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 tablespoons soy sauce or tamari
- 1/4 cup red wine (optional)
Instructions:
Barley is an excellent grain for soup making. It adds a creamy texture to the broth, and it is hearty and warming. Try substituting dried lentils for half of the barley—the combination is wonderful!
- Bring 2 cups of the stock to a boil. Add barley. Bring the stock back to a boil, then reduce the heat and simmer, covered, until the barley is tender, approximately 20 minutes. (If using lentils, cook them with the barley.) Set aside.
- Saute half of the mushrooms in 2 tablespoons butter or oil for 8 to 10 minutes. Puree the mushrooms in the blender with 1 cup of stock and set aside.
- Saute the onions and garlic in remaining butter over medium heat until onions are soft. Add celery and carrot. Saute until the carrots are tender, about 5 minutes, and then add remaining mushrooms. Continue to saute until mushrooms are tender, approximately another 5 minutes.
- Combine sauteed vegetables with barley, mushroom puree, salt and pepper, herbs, soy sauce or tamari, wine, and remaining 4 cups of stock in a soup pot. Cover and simmer over medium heat for 15 to 20 minutes.