Mushroom-Barley Soup

Mushroom-Barley Soup

Ingredients:
½ cup pearl barley
8 cups Two-for-One Beef Stock or low-sodium store-bought or water
½ to 1 teaspoon salt
3 to 4 tablespoons tamari or soy sauce
3 to 4 tablespoons sherry
3 tablespoons butter
1 pound mushrooms, chopped
1 cup finely chopped onions
2 cloves garlic, minced

Directions:
Ground black pepper
IN A SAUCEPAN, combine the barley and stock or water and cook over medium heat
until tender, 45 to 50 minutes. Add the salt, tamari, and sherry.
Melt the butter in a skillet over medium heat. Add the mushrooms, onions, and garlic
and cook, stirring, until the onions are tender and the mixture is aromatic, about 15
minutes. Add the vegetable mixture, including the liquid, to the barley. Add the
pepper, cover, and simmer over the lowest possible heat until the barley is cooked
and mushrooms are tender, about 20 minutes. Taste and correct the seasoning. Serve
hot.
bread
CINNAMON RAISIN WALNUT WHEAT BREAD
CINNAMON ENHANCES THE WHOLE WHEAT FLAVOR IN THIS BREAD, WHILE RAISINS AND
WALNUTS ADD SWEETNESS AND TEXTURE. THIS IS GREAT WITH A SHARP WHITE CHEDDAR
CHEESE AND ALSO MAKES EXCELLENT FRENCH TOAST.
Makes 1 loaf