Quench MagazineMushroom & Barley Soup (Shulman) | Vegetarian | Quench Magazine

Ingredients

• To 3 t. butter or oil
• 1 md Onion, chopped
• 3 c Fresh sliced mushrooms (1/2 Pound)
• 1 To 2 cloves garlic, pressed
• 2 tb Dry white wine
• 1/2 ts Dried thyme
• 1 1/2 c Washed barley
• 1/2 c Soy flakes (optional)
• 8 c Broth (use your favorite)
• x Salt and pepper to taste
• 2 tb Chopped fresh dill or 1 T Dried
• 1 To 2 T dry sherry