Purim Mushroom-barley Soup
From otterpond 15 years ago
- 45 minutes to make
- Serves 6
The Mushroom-Barley Soup that I prepare for Purim is made without chicken or meat broth. What gives this soup texture and depth of flavor is fresh shiitake mushrooms. Remember to cook the soup vegetables briefly before adding the barley and water. Read more This is a satisfying soup that is hearty enough to be a main course. See less
Ingredients
- 2 tablespoons olive oil shopping list
- 1/2 cup diced celery shopping list
- 1/2 cup diced carrots shopping list
- 1 onion, diced shopping list
- 3/4 pound fresh shiitake mushrooms, thinly sliced shopping list
- 2 cloves garlic, minced shopping list
- 8 cups vegetable stock or water shopping list
- 2 tablespoons soy sauce shopping list
- 1/3 cup pearl barley shopping list
- 1 tablespoon dry sherry shopping list
- salt shopping list
- Freshly ground pepper shopping list
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
lunasea
mjcmcook
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "