I've never been a big fan of mushrooms. It's a Texture thing...As a child I would pick them out, and push them to the side. But, my palate has matured, as does most peoples. Now I love the flavor they give to dishes. I still cut them up real small when making this soup for myself. I like to use a variety of mushrooms...Mix it up, or use your favorite and..... Enjoy!2 onions
2 stalks celery
2 cloves garlic
1 pound of fresh mushrooms sliced--shitake, crimini, portabello, or button
1/2c Tamari
1c barley
1/2 tsp salt
1/4 tsp black pepper to taste
1 tsp dill
1 tsp chopped fresh parsley
10c vegetable stock/water
2 carrots small dice
In a large pot combine chopped onions, celery, garlic, salt and mushrooms. Saute for about 4 minutes, and then add the barley, Tamari, seasonings, and Vegetable stock/water. Bring to a boil, and then simmer for 1 1/2 hrs. 45 minutes before it's done, add the chopped carrots.
1 comment:
You know I always loved mushrooms. I was pretty well informed of which type of mushroom is ok to eat and which one is not, back at home. My fav is translated called fox mushroom. It is orange in color and almost like a flower type. Grows at the bottom of the green carpet of trees facing east. Extremly great tasting mushroom. I like this dish, so I am looking forward to make this one. Thank you. And thank you very much for the dinner, it was awesome. HUgs and kisses.
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