Mushroom Barley Soup


One of Greg’s favorites. Adapted from Horn of the Moon Cookbook page 79

1 c raw uncooked barley
6 c boiling water or vegetable (or chicken stock if not vegetarian)
2 T oil
2 c finely chopped onions
2 c  sliced carrots
1 T dried dill
1 ½ c sliced celery
4 c sliced mushrooms
1 t salt
pepper to taste
1 T tamari or soy sauce
parsley & sour cream for serving

Combine barley and stock in a 4 quart soup pot. Cover and simmer until tender, about 40 minutes.

In a large saute pan, heat the oil and saute the onions, carrots and dill. A few minutes later, add the celery. When browned and cooked nicely, add to the soup pot. Saute the mushrooms in the same pan quickly on high heat until lightly cooked, then add salt, pepper, tamari and more water or stock if needed. The barley will continue to absorb water, making the soup thick. Serve with sour cream &  parsley.

Makes 8 servings.

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