RECIPES
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RECIPES |
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Mushroom Barley Soup
Pair with a delicious Deaver Vineyards Sangiovese (Available ONLINE)
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Recently, one of our retired Tasting Room staff members helped out on an event weekend. Dennis loves good food and is an excellent cook. He brought along a Mushroom Barley soup for our staff to enjoy during the long, cold day. IT WAS WONDERFUL!! We asked him to share the recipe with us so that we could share it with you. |
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Please let us know what you think of it after you try it. Email your thoughts to Recipes@DeaverVineyard.com |
Ingredients: Method: Place the barley and 1-1/2 cups of the water in a large saucepan or a dutch oven. Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes.) Meanwhile, melt the butter in a skillet. Add the onions and saute for about five minutes over medium heat. Add garlic, mushrooms, and 1/2 tsp. Salt. Cover and cook, stirring occasionally, until everything is very tender about 10 to 12 minutes. Stir in soy sauce and sherry. Add the saute with all its liquid to the cooked barley, along with the remaining five cups of water. Grind in a generous amount of black pepper, and simmer, partially covered, another 20 minutes over a very low heat. Taste to correct seasonings, and serve with crusty bread and Deaver Vineyards Sangiovese. (Sangiovese available in our online store here) Preparation Time: 1-1/4 hours Serves 6-8 Tested and contributed by Dennis Inks
3/4 cup uncooked pearl barley
6 1/2 cups water
1 to 2 tbs. Butter
1 med. Onion, chopped (about 1-1/2 cups)
2 med. Cloves garlic, minced
1 lb. Crimini Mushrooms, sliced
1/2 to 1 tsp. Salt
3 to 4 tbs. soy sauce
3 to 4 tbs. dry sherry
freshly ground black pepper