Quench MagazineMushroom & Barley Soup (Shulman) | Vegetarian | Quench Magazine
Savor a vegetarian Mushroom & Barley Soup with onions, mushrooms, and barley simmered in broth. Perfect for a comforting meal. Recipe from Fast Vegetarian Feasts by Martha Rose Shulman.
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Ingredients
- 2 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
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