MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom-Barley Soup
Categories: Soups, Vegetarian
Yield: 6 Servings

1/2 c Raw pearled barley
6 1/2 c Stock or water
1/2 ts Salt; up to 1
3 tb Tamari; up to 4
3 tb Dry sherry; up to 4
3 tb Butter
2 Cloves garlic; minced
1 c (heaping) onion; chopped
1 lb Fresh mushrooms; sliced
Freshly ground black pepper

Takes 1-1/4 hours to prepare.

Cook the barley in 1 1/2 c of the stock or water until tender. (Cook
it right in the soup kettle.) Add the remaining stock or water,
tamari, and sherry.

Saute the onions and garlic in butter. When they soften, add
mushrooms and 1/2 ts salt. When all is tender, add to barley, being
sure to include the liquid the vegetables expressed while cooking.

Give it a generous grinding of black pepper and simmer 20 minutes,
covered, over the lowest possible heat. Taste to correct seasoning.

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom-Barley Soup
Categories: Soups, Vegetarian
Yield: 6 Servings

The clocks have sprung forward which means that spring veggies like
asparagus will soon be poking shoots above the turf. Give this one a
try.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spring Barley Soup
Categories: Grains, Vegetables, Herbs
Yield: 4 servings

1 tb Toasted sesame, coconut or
- olive oil
6 cl Garlic; coarse chopped
3/4 c Pearled barley
1 tb Soy sauce; more to taste
1 lb Asparagus; tough ends
- trimmed, stalk thin sliced
- 1/4" thick, tips left
- whole
1 c Fresh or frozen shelled peas
- edamame or fava beans
3 tb Yellow or white miso
1 tb Unseasoned rice vinegar
1 (1") piece fresh ginger;
- peeled, fine grated

In a large pot or Dutch oven, add the oil and garlic,
and heat over medium. Cook, stirring, until fragrant and
softened but not browned, 2 to 4 minutes. Add 6 cups of
water, the barley and 2 teaspoons soy sauce. Bring to a
boil over high, then reduce heat to medium and simmer
until the barley is tender, 25 to 30 minutes.

Add the asparagus and peas, and cook until bright green
and crisp-tender, 3 to 4 minutes. Remove pot from heat.

In a small bowl or liquid measuring cup, stir a spoonful
of the soup into the miso until dissolved. Pour into the
pot, along with the rice vinegar, ginger and remaining 1
teaspoon soy sauce; stir to combine. Taste for salt
level and adjust with more soy sauce. (Leftovers will
keep for up to 2 days; rewarm over low heat, thin with
water, and add vinegar and soy sauce to taste.)

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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Re: Re: Mushoom Barley Soup
By: Dave Drum to Ben Collver on Sun Mar 12 2023 05:47:00

The clocks have sprung forward which means that spring veggies like asparagus will soon be poking shoots above the turf. Give this one a
try.

Thanks for the thought.

I'm not a big fan of asparagus. Perhaps i'd substitute allium triquetrum.
It grows like a weed on the Oregon coast. It tastes like leeks but is
more tender.
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Ben Collver wrote to Dave Drum <=-

The clocks have sprung forward which means that spring veggies like asparagus will soon be poking shoots above the turf. Give this one a
try.

Thanks for the thought.

I'm not a big fan of asparagus. Perhaps i'd substitute allium
triquetrum. It grows like a weed on the Oregon coast. It tastes like leeks but is more tender.

I, on the other paw, quite like it. I am considering investing some of
my treasure in having an asparagus bed dug alongside the fence betweem
my side yard and the neighbour's. In the early part of asparagus season
one of my delights was to run a thumb and pointer finger up a stalk in
an offset manner so as to put bending pressure on the shoot. When I hit
the snapping point I'd then chow down on the freshly picked "spare gus"
right there in the garden.

But I understand not caring for something. My Sunday Breakfast Club (a
group of friends that meet every Sunday morning at a different venue
for our 'day breaker") is going to Lincoln Memorial Gardens for their
Pancake and Sausage with Real Maple Syrup" (their caps) breakfast. AS I
mislike maple anything I'll be bringing a plastic squeeze bottle of
honey with me. Bv)=

Some other thing to sub for asparagus (depending on what you re making) Broccoli, green beans, sugar snap peas, green beans, agretti, and (wait
for it) leeks.

Another vegedairyian soup and one of my favourites:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli & Cheese Soup
Categories: Soups, Vegetables, Cheese, Dairy
Yield: 8 Servings

3 tb Butter
1/2 c Celery; fine dice
1/2 c Onion; diced
1/4 c Carrots; fine dice
2 tb Fresh parsley; minced
1/4 c + 2 tb A-P flour
3 c Vegetable broth
2 c Milk
1/3 c Half & Half
1/2 lb KRAFT Velveeta; in small
- cubes
1/2 lb Sharp Cheddar; shredded
1/2 ts Worcestershire sauce
10 oz Chopped broccoli, thawed,
- squeezed dry
Salt

Melt butter in a 3 qt saucepan. Add celery, onion,
carrots and parsley; saute until vegetables are tender.
Stir in flour, cook about one minute; do not brown the
flour.

Gradually add vegetable broth, milk, and half and half.
Use a wire whip to stir while mixture comes just to the
boiling point. Stir in Velveeta cheese, Cheddar cheese,
Worcestershire sauce, drained broccoli, and salt to
taste. Remove from heat.

Makes 8 cups.

Recipe: Chili's Restaurant based in Dallas

Uncle Dirty Dave's Kitchen

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... In a pinch Jim Henson would use Kermit as an oven mitt.
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