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Barley and Shitake Mushroom Soup
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Ingredients (use vegan versions):
- 1 Cup Barley
- 2 Handfuls dry Shitake Mushrooms
- 6 Cups Water
- 5 Large Cloves Garlic
- 1 Stick Celery
- 1/4 cup Sherry
- 1/4 cup low sodium Soy Sauce
Directions:
Serves 6.
Bring 5 cups water to a boil. Add Dry Mushroom. Let soak an hour.
While you let the mushrooms soak, slice the celery into 1/4 inch
pieces. In a small pot, boil 1 cup water. Add the peeled garlic
cloves and chopped celery and boil until tender, around 15 minutes.
Pour the garlic, celery, and boil water into a blender. Blend until
smooth After the mushrooms are done soaking, remove from the water,
squeezing out the excess liquid. KEEP THE SOAK WATER. Bring the soak
water to a boil and add 1 cup barley. Dice the Shitake mushrooms.
Add mushrooms, blended celery/garlic liquid, 1/4 cup sherry, and 1/4
cup soy sauce to the pot with the barley. Bring to a boil, then
reduce heat. Simmer covered until the barley is tender, around an
hour and a half. You may need to add more liquid as the barley will
continue to soak it up.
Serve hot with freshly ground black pepper to taste.
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