Mushroom Barley Soup
| Yield: | 1 Servings |
| Categories: |
| 1 | oz | Dried shiitake mushrooms or other dried mushrooms such as porcini; morels, or chanterelles if desired |
| 1 | c | Boiling-hot water if using dried mushrooms |
| 6 | Garlic cloves; chopped fine | |
| 1/4 | c | Olive oil |
| 3 | md | Onions; chopped fine |
| 2 | lb | White mushrooms; sliced thin |
| 1 | tb | Soy sauce |
| 1/2 | c | Medium-dry Sherry |
| 5 | c | Chicken broth |
| 5 | c | Water |
| 1 | c | Pearl barley |
| 8 | Carrots; sliced diagonally 1/2 inch thick | |
| 1/2 | ts | Dried thyme; crumbled |
| 1/2 | ts | Dried rosemary; crumbled |
| 1/3 | c | Minced fresh parsley leaves |
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