vegan - Barley and Shiitake Mushroom Soup

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Barley and Shitake Mushroom Soup

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 Cup Barley

2 Handfuls dry Shitake Mushrooms

6 Cups Water

5 Large Cloves Garlic

1 Stick Celery

1/4 cup Sherry

1/4 cup low sodium Soy Sauce

 

 

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.

 

 

 

 

 

 

 

 

Source:

" vegweb "

 

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Per Serving (excluding unknown items): 133 Calories; 1g Fat (5.2% calories from

fat); 5g Protein; 25g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 418mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0