Mushroom Barley Soup

Inspired by Moosewood, I made some changes to their recipe.

1 cup barley

6 cups water

2 cups stock (or you can use all stock)

4 cloves of garlic

1.5 cups of chopped onions

2 Tbls butter

1 lbs of sliced mushrooms

1 tsp salt

4 Tbls soy sauce

3 Tbls dry white wine

1/2 tsp rosemary

lots of pepper

Put barley and 2 cups of water in a large pot and set to boil - use the lid. Once at a boil, turn down and simmer for 20 minutes. Meanwhile, in a frying pan, melt butter and add onions. Saute about 5 minutes. Add mushroom and garlic. Saute until soft, about 10 minutes. Add rosemary, salt, wine and soy. Turn off the heat.

When the barley is done, add everything else to it and stir. Taste. If it needs more salt, try adding soy first and retasting. Barley can soak up a lot of salt without tasting salty.

Simmer about 20 minutes and serve with more black pepper.

For Casserole Club: This is fully cooked. Heat - taste for salt - and enjoy.