Moosewood Mushroom Barley Soup!
"I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!"
photo by Sharon123
- Ready In:
- 2hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1⁄2 cup pearl barley, raw
- 6 1⁄2 cups stock or 6 1/2 cups water
- 1⁄2 teaspoon salt
- 3 tablespoons tamari soy sauce
- 4 tablespoons dry sherry
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 cup onion, chopped
- 1 lb fresh mushrooms, sliced
- fresh ground black pepper
directions
- Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
- Add remaining stock or water, tamari and sherry.
- Saute onions and garlic in butter.
- When they soften, add mushrooms and 1/2 tsp salt.
- When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
- Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
- Taste to correct seasoning.
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Reviews
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I have made this soup for years but i add beef broth and a little more sherry or white wine and 1/2 cup of heavy cream. My family loves it. -
Sorry to say- that although it was very easy to prepare and has a lot of potential, I found this soup to be very bland. I added alot of salt, pepper, and some garlic powder. The sherry lends a nice flavour a great fragrance so try not to leave it out. With added seasonings, this is a nice and easy soup. Thanks.. -
This soup is delicious. I made it with mushroom stock, and added celery and thyme based on other reviews. I also added some thinly sliced swiss chard at the end. It is so flavorful, I will make this again and again. Thanks for posting. -
I have made this recipe dozens of times and sometimes in really huge batches. To perk up the flavor - make a finely chopped mixture of Italian parsley, season with lemon juice, sea salt & some really good olive oil. Garnish the soup with this & have guests stir it in.
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Delicious! Doubled the recipe using beef/chicken/veg stock. Also used reviewer's suggestion using 3 different mushrooms and added the celery, thyme and cream. Perfect for the -4 degree weather here in CT
see 9 more reviews
Tweaks
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Excellent! I used olive oil in place of butter, 1/2 shitake and 1/2 crimini mushrooms, and added 1 bunch of spinach. I will certainly make this again.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
