Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Pearl barley -greens thinly sliced
10 Dried Chinese -for garnish
-black mushrooms 4 Garlic clove(s), minced
-(1/2 oz, abt 1/2 cup) 3 c (to 4 cups) vegetable stock
3 c Hot water -or mushroom stock
1 1/2 tb Canola oil 1/4 c Dry white vermouth
6 (to 8) shallots or -or dry sherry
1 sm Onion(s) Salt and pepper
-(1/2 cup finely chopped) 2 Carrots
4 Scallions -cut in 1/4" dice (1 cup)
-white part minced

1. Soak the barley in 4 cups cold water for at least 4 hours,
preferably overnight. Drain the barley.

2. Soak the mushrooms in 3 cups hot water for 20-30 minutes or until
soft. Remove and discard the mushroom stems, reserving the soaking
liquid. thinly slice the mushroom caps.

3. Heat the oil in a large heavy saucepan. Cook the shallot, scallion
white, and garlic over medium heat until soft but not brown, 3-4
minutes.

4. Add the mushroom soaking liquid, 3 cups vegetable stock, the
barley, vermouth, and salt and pepper and simmer the soup, covered,
for 30-40 minutes, or until the barley is soft. Add the carrots
during the last 15 minutes. Add stock as necessary to maintain a
soupy consistency.

5. To serve, correct the seasoning, adding salt and pepper to taste.
Ladle the soup into bowl and sprinkle with the chopped scallion
greens.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 36
Submitted By DIANE LAZARUS On 10-26-95

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