To warm body and soul in the cold of Winter, try a bowl of this exceptional, delicious Mushroom Barley Soup. Simply heavenly flavor in every spoonful.
Mushroom Barley Soup

Mushroom Barley Soup
 
Prep time
Cook time
Total time
 
This is a warming, comfortable potage of vegetables with exceptionally fine flavor.
Author:
Recipe type: Soups and Stews
Cuisine: American
Serves: 6
Ingredients
  • 2 Tablespoons olive oil
  • 1 onion; diced
  • 2 celery stalks; diced
  • 2 carrots; diced
  • 3/4 pounds fresh Shiitake mushrooms; thinly sliced
  • 2 cloves garlic; minced
  • 6 Cups vegetable stock
  • 2 Tablespoons soy sauce
  • 1/4 Cup pearl barley
  • 2 Tablespoons minced fresh thyme
  • 1 Tablespoon dry Sherry
  • salt, to taste
  • freshly-ground black pepper, to taste
Instructions
  1. Heat oil in large heavy pot over medium-high heat and saute onion, celery and carrots, stirring occasionally, until tender, about 10 minutes.
  2. Add mushrooms and garlic and cook, uncovered, stirring occasionally, until lightly browned, about 5 minutes. Add stock, soy sauce, barley, thyme and Sherry.
  3. Reduce heat to low, cover partially and simmer gently 45 minutes. Season with salt and pepper to taste.
  4. To serve, ladle into heated soup bowls.
Notes
Recipe by Judy Zeidler, cookbook author and host of the Jewish Television Network's "Judy's Kitchen".
Nutrition Information
Serving size: 1 bowl Calories: 225 Fat: 7 g Carbohydrates: 36 g Sodium: 1411 mg Fiber: 2.56 g Protein: 6 g Cholesterol: 0 g

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.