Mushroom-Barley Soup
Mushroom-Barley Soup is an moderately easy dinner. Made with 1/2 lb. raw pearl barley, 6 1/2 c. beef stock, 1/2 tsp. salt, 3 to 4 tbsp. tamari or soy sauce and 3 to 4 tbsp. dry sherry, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
Cook barley in 1 1/2 cups beef stock in soup kettle until tender. Add remaining stock, tamari and sherry. Saute onion and garlic in butter until softened. Add mushrooms and salt. Cook until tender.
Add vegetables and liquid to barley. Season with pepper to taste. Simmer, covered, for 20 minutes on low heat.
π· Perfect Pairings
Complete your meal with these
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