Thursday, September 29, 1994 1:46:52 PM
rec.food.recipes Item
From: Heather Taylor ,interNet
Subject: VEGAN: Mushroom-Barley soup
To: rec.food.veg.cooking,interNet
rec.food.recipes
tubis@cs.purdue.edu (Charlotte I. Tubis) writes:
>Last week I had a delicious barley and mushroom
soup in a Russian
>restaurant. Do you have such a recipe without milk
or cream?
>Charlotte
Mollie's version is very nice, although possibly not
like the one
you had. Here it is:
---------- Recipe via Meal-Master (tm) v8.01
Title: Mushroom-Barley Soup
Categories: Soups, Grains
Yield: 6 servings
1/2 c Uncooked barley
6 1/2 c Water
1 T Margarine
1 Medium onion, chopped
2 Garlic cloves, mince
1 lb Mushrooms, sliced
1/2 t Salt
3 T Soy sauce
3 T Dry sherry
Black pepper to taste
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.
Source: _Moosewood Cookbook_, Mollie Katzen (new edition),
p. 28.
Note: use a big skillet; 1 lb of sliced mushrooms
is a BIG pile!
-----
Hope you like it.
--
| /^\ | Heather Taylor | "This is
the sort of English |
|/\/\/ o o \/\/\ | 70A Bond St. | up with which
I will not put" |
| __/\ \_/ /\__ | St. John's, NF +-----------------------------------------|
| __/ \_/ \__ | heather@____.cs.mun.ca (where ____
= pooky,odie,garfield) |
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