Mushroom Barley Soup
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
7
ingredients
- 1 1⁄2 cups sherry wine, divided
- 3 large garlic cloves, minced
- 3⁄4 cup chopped onion
- 1 lb mushroom, sliced (about 4 cups)
- 8 cups low sodium defatted chicken broth
- 2⁄3 cup barley
- 3 tablespoons soy sauce
- 1⁄4 cup chopped fresh parsley
- fresh ground pepper, to taste
directions
- Heat a soup pot; add a thin layer of sherry, and cook the garlic and onions over low heat, until the onions soften.
- Continue to add the sherry as needed until the onions become translucent.
- Cover the pan between stirrings.
- Add the mushrooms and remaining sherry; cover and cook until the mushrooms are wilted and soft; stir once or twice.
- Pour in the broth and add the remaining ingredients.
- Simmer, covered, for 1 1/2 hours; taste and adjust seasonings, if needed.
- Freezes well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!