Barley and Shitake Mushroom Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 1 Cup Barley
- 2 Handfuls dry Shitake Mushrooms
- 6 Cups Wate
- 5 Large Cloves Garlic
- 1 Stick Celery
- 1/4 cup Sherry
- 1/4 cup low sodium Soy Sauce
Directions:
Serves 6.
Bring 5 cups water to a boil. Add Dry Mushroom. Let soak an hour.
While you let the mushrooms soak, slice the celery into 1/4 inch
pieces. In a small pot, boil 1 cup water. Add the peeled garlic
cloves and chopped celery and boil until tender, around 15 minutes.
Pour the garlic, celery, and boil water into a blender. Blend until
smooth After the mushrooms are done soaking, remove from the water,
squeezing out the excess liquid. KEEP THE SOAK WATER. Bring the soak
water to a boil and add 1 cup barley. Dice the Shitake mushrooms.
Add mushrooms, blended celery/garlic liquid, 1/4 cup sherry, and 1/4
cup soy sauce to the pot with the barley. Bring to a boil, then
reduce heat. Simmer covered until the barley is tender, around an
hour and a half. You may need to add more liquid as the barley will
continue to soak it up.
Serve hot with freshly ground black pepper to taste.
Serves:
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