Mushroom Barley Soup Serves 6
Here is a lovely version of
the classical mushroom barley soup. What makes this version so delicious is the use of butter,
soy sauce and sherry. I include carrots as well.
½ cup (120 ml)
6 cups (1½ l) water
2 onions, chopped
2 cloves garlic,
3 tablespoons butter
1 pound (500 g)
1 teaspoon salt
6 tablespoons soy
½ cup (120 ml) medium
2 carrots, halved
lengthwise, then sliced crosswise
In a large pot, cook
the barley in 2 cups (500 ml) of the water until tender, about 1 hour.
Sauté the onions and
garlic in the butter. When they soften, add the mushrooms and the salt.
Continue to sauté until the mushrooms are tender.
Stir the sauté into
the cooked barley, then add the remaining 4 cups (1 l) water, soy sauce, sherry
and carrots. Bring to a boil and simmer, covered, for 20 minutes.
Adjust taste by adding more soy sauce or sherry if
necessary. Add pepper to taste.