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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: 1) Place the barley and 1 1/2 cups of the water in a large saucepan or a
Dutch oven. Bring to a boil, cover, and simmer until the barley is tender
(20 to 30 minutes).
2) Meanwhile, melt the margarine in a skillet. Add the onions and saute'
for about 5 minutes over medium heat. Add garlic, mushrooms, and salt.
Cover and cook, stirring occasionally, until everything is very tender -
about 10 to 12 minutes. Stir in soy sauce and sherry.
3) 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,
and simmer, partially covered, another 20 minutes over very low heat.
Taste to correct seasonings, and serve.
| Ingredients:
1/2 Cup(s) Uncooked barley
6 1/2 Cup(s) Dried Thyme
1 Tablespoon(s) Margarine
1 Medium onion, chopped
2 Garlic cloves, mince
1 Pound(s) Mushrooms, sliced
1/2 Teaspoon(s) Dried basil leaves
3 Tablespoon(s) Black pepper to taste |
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