Categories: Main Dish, Mushrooms, Soup
Ingredients
- 1 1/2 cups sherry wine , divided
- 3 large garlic cloves , minced
- 3/4 cup chopped onion
- 1 lb mushroom , sliced (about 4 cups)
- 8 cups low sodium defatted chicken broth
- 2/3 cup barley
- 3 tablespoons soy sauce
- 1/4 cup chopped fresh parsley
- fresh ground pepper , to taste
Directions
-
Heat a soup pot; add a thin layer of sherry, and cook the garlic and onions over low heat, until the onions soften.
-
Continue to add the sherry as needed until the onions become translucent.
-
Cover the pan between stirrings.
-
Add the mushrooms and remaining sherry; cover and cook until the mushrooms are wilted and soft; stir once or twice.
-
Pour in the broth and add the remaining ingredients.
-
Simmer, covered, for 1 1/2 hours; taste and adjust seasonings, if needed.
-
Freezes well.