2 teaspoons corn oil 1 medium onion, chopped 3 cups fresh mushrooms, sliced 2 cloves garlic, pressed 2 tablespoons dry white wine 1/2 teaspoon dried thyme 1 1/2 cup washed barley 1/2 cup soy flakes (optional) 8 cups broth (use your favorite vegetarian brand) salt and pepper, to taste 2 tablespoons chopped fresh dill or 1 tablespoon dry sherry
Saute the onion in the fat until translucent. Add mushrooms and garlic, stirring, for 2 minutes. Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute another 3 min. Add the soy flakes and the broth, bring to a full boil and reduce to simmer, for 40 minutes. Season with salt and pepper, stir in sherry and dill.
Nutritional data has not been calculated yet.
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I found this recipe on a "bing" search earlier today. Made it for dinner, substituting fresh parsley for the dill, and olive oil for the corn oil and making my own veggie broth with pulp left over from juicing..........and it turned out deliciously!!! Thanks for the recipe. I'm sure I'll make it, or a variation again soon (since my soups never turn out the same twice). Recipes are guidelines for me, as I usually don't follow exactly. This one is definitely a keeper.