2 cups chopped onions (2 medium ones)
3-4 cloves garlic, minced
1/4 cup uncooked pearl barley
1/4 tsp ground nutmeg
1 pounds white mushrooms
4 baby portobello mushrooms sliced
1/4 cup sherry
1/2 cup chopped parsley
salt and pepper to taste
Saute onions and garlic in a large heavy pot in water or sherry. Add barley and nutmeg and cook for 1 minute, stirring. Add chopped mushrooms, broth and sherry. Bring to a boil, reduce head and simmer for 40 minutes. Add parsely and cool soup slightly. Puree soup in batches in a food
processor or blender until very smooth. Return to the pot and season with salt and pepper.
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