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.