Mushroom & Barley Soup (Shulman)
2 To 3 t. butter or oil
1 md Onion, chopped
3 c Fresh sliced mushrooms (1/2
Pound) 1 To 2 cloves garlic, pressed
2 tb Dry white wine
1/2 ts Dried thyme
1 1/2 c Washed barley
1/2 c Soy flakes (optional)
8 c Broth (use your favorite)
x Salt and pepper to taste 2 tb Chopped fresh dill or 1 T
Dried 1 To 2 T 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. Addd the soy flakes and the broth, bring to a full boil and reduce to simmer, for 40 min. Season with salt and pepper, stir in sherry and dill. >From Fast Vegetarian Feasts by Martha Rose Shulman. Enjoy! 
From: junelz@aol.com (JuneLZ). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
