How to make it

  • Heat the olive oil in a large heavy pot over medium-high heat. Cook the celery and carrots, stirring occasionally, until slightly softened, 5 minutes. Add the onion and cook until softened, 5 minutes more. Add the mushrooms and garlic and cook, uncovered, stirring occasionally, until lightly browned, about 5 minutes.
  • Add the stock, soy sauce, barley and Sherry. Reduce the heat to low, cover partially, and simmer gently for 45 minutes. Add additional water as needed.
  • Season with salt and pepper to taste.
  • To serve, ladle into heated soupbowls.
  • 4 to 6 servings. Each of 6 servings: 85 calories; 400 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 9 grams carbohydrates; 3 grams protein; 1.92 grams fiber.
  • Recipe Author: Judy Zeidler
  • Los Angeles Times February 20, 2002

Reviews & Comments 3

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  • ttaaccoo 10 years ago
    This is exquisite---mushrms barley, and shitake yet!! thank you for your creative juices, Girlfriend. 55555555
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    " It was excellent "
    mjcmcook ate it and said...
    DELICIOUS "5"FORK!!!!!
    ~*~mjcmcook~*~
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    " It was excellent "
    lunasea ate it and said...
    Sounds delicious - I love the flavors and the sherry add. Thanks for sharing!
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