Barley Soup (Or Any Whole Grain) Recipe
Ingredients
| 1 tablespoon unrefined oil | ||
| Onions | 2 , chopped | |
| Stalk celery | 1 , thinly sliced | |
| 1 cup barley, brown rice, oats, millet, or any flaked grain | ||
| Water | 4 Cup (16 tbs) | |
| 1 tablespoon unrefined oil | ||
| Mushrooms | 1/4 pound, sliced | |
| Tamari soy sauce | 2 Tablespoon | |
| Sprigs of parsley | ||
Directions
Heat a 2 or 3 quart saucepan.
Add the oil, onions, and celery, and saute.
Add the barlev or other grain and saute together with the vegetables for 5 minutes.
Add the water and bring to a boil.
Simmer 1 hour or more.
Soups are better the longer they cook.) Saute the mushrooms in oil; add 1 teaspoon tamari, and add to the soup.
Add the remaining tamari and simmer 5 minutes longer.
Garnish each bowl with parsley when serving.
Barley soup is an oldtime favorite, something grandmothers always liked to make.
Add the oil, onions, and celery, and saute.
Add the barlev or other grain and saute together with the vegetables for 5 minutes.
Add the water and bring to a boil.
Simmer 1 hour or more.
Soups are better the longer they cook.) Saute the mushrooms in oil; add 1 teaspoon tamari, and add to the soup.
Add the remaining tamari and simmer 5 minutes longer.
Garnish each bowl with parsley when serving.
Barley soup is an oldtime favorite, something grandmothers always liked to make.
Chef
