cew (12/03/82)
In response to a recent request here is a recipe for mushroom and barley soup that we like a lot. Except for the tamari, I think this recipe is fairly standrad; however, it is quite different from the other response that I saw. The result is a hearty, flavorfull soup. 1 cup whole barley 2 qts boiling beef, chicken, or vegetable broth (homemade is better since the flavor tends to be less overwhelming, but canned will do) 2 sprigs parsley, coarsely chopped 2 ribs celery with leaves, diced (you can use more) 1 large onion, finely chopped 1 or 2 medium carrots, sliced 1 lb mushrooms, leave them whole if small, cut them in half if larger, and quarter the largest (Note: around here you cannot buy a prepackaged pound of mushrooms anymore, as the retailers try to get more for less. More mushrooms does not hurt however.) 1 to 4 Tbl Tamari (soy sauce) to taste, it depends on the broth used ? salt to taste (I do not use it, but others insist) 1. Combine the barley, broth, parsley, celery, and onion in a large pot. Bring to a boil, cover, and simmer 1 to 1 1/2 hours, until the barley is just tender. 2. Add the remaining ingredients and cook until the carrot is tender. Yield: 6 meal-size servings, 8-10 smaller servings. I think it improves after it has been around a day or two.
jcwinterton (12/06/82)
Try making this with Lamb (or mutton) for a nice variant of Scotch Broth. John Winterton.