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hippieflowergirl · 12-25-2009, 06:46 PM

this is one of my very favorite winter recipes

1 tablespoon of corn oil divided in half - you can put a few drops of sesame oil in as well if you like the nutty flavor (it enhances the flavor of the mushrooms but use it sparingly...1/4tsp or less is enough)

1 medium red onion, chopped

4 cups fresh sliced mushrooms (mix morel, portabella, crimini and oyster mushrooms for a really yummy combo)

2 cups yellow crookneck squash chopped into bite sized chunks

3 cloves garlic, pressed (dont chop, just smash the heck out of the cloves or put them through a press to release the oil)

1/2 teaspoon dried thyme

1 & 1/2 cup washed barley

9 cups vegetarian/vegan broth
(if you make your own, roast the veggies beforehand to bring out their flavors. i put mine in a large tupperware style bowl, add whatever herbs/spices i like as well as 1/2tsp of olive oil, put the lid on, shake them up and then spread them out onto a cookie sheet covered in tin foil for roasting)

salt and pepper to your taste

2 tablespoons chopped fresh or 1 tablespoon dried dill
~~~~
*1 tablespoon dry sherry (optional)
*2 tablespoons dry white wine (optional)
*both sherry & wine can be replaced by adding a combination of 1 tablespoon of stone ground mustard and 1 teaspoon of honey just before serving - taste and decide if you want to add more)
~~~~

the first few minutes of the recipe requires high heat in order to sear the veggies a bit so keep an eye on your pan in case you need to lower the temperature to keep the oil from getting too hot/smoking.

in a deep frying pan or wok, quickly saute the onion in half the corn oil until it's translucent. add the squash and saute for 2 more minutes - try to sear/brown the squash on at least one side. add the mushrooms, garlic and thyme (and sesame oil if desired) and saute another 3 minutes. empty ingredients into a bowl and set aside.

pour the washed barley and the rest of the corn oil into the pan/wok and stir it over the heat for 3 minutes. add broth and bring to a full boil. reduce to simmer for 35 minutes. add the veggie mixture to the barley and broth and continue at a simmer for 5 minutes. add in the sherry and wine (or the mustard and honey substitute) and season with salt and pepper to taste.

add the dill just before serving.

serve with salad & vinaigrette and your favorite foccacia, bread sticks or savory breads for an extra hearty meal.

12-25-2009, 06:46 PM	#20
hippieflowergirl Member How Do You Identify?: ~ Preferred Pronoun?: ~ Relationship Status: ~ Join Date: Nov 2009 Location: ~ Posts: 424 My Photo Gallery Thanks: 461 Thanked 466 Times in 176 Posts Rep Power: 274205	barley & mushroom soup (vegan/vegetarian) this is one of my very favorite winter recipes 1 tablespoon of corn oil divided in half - you can put a few drops of sesame oil in as well if you like the nutty flavor (it enhances the flavor of the mushrooms but use it sparingly...1/4tsp or less is enough) 1 medium red onion, chopped 4 cups fresh sliced mushrooms (mix morel, portabella, crimini and oyster mushrooms for a really yummy combo) 2 cups yellow crookneck squash chopped into bite sized chunks 3 cloves garlic, pressed (dont chop, just smash the heck out of the cloves or put them through a press to release the oil) 1/2 teaspoon dried thyme 1 & 1/2 cup washed barley 9 cups vegetarian/vegan broth (if you make your own, roast the veggies beforehand to bring out their flavors. i put mine in a large tupperware style bowl, add whatever herbs/spices i like as well as 1/2tsp of olive oil, put the lid on, shake them up and then spread them out onto a cookie sheet covered in tin foil for roasting) salt and pepper to your taste 2 tablespoons chopped fresh or 1 tablespoon dried dill ~~~~ 1 tablespoon dry sherry (optional) 2 tablespoons dry white wine (optional) *both sherry & wine can be replaced by adding a combination of 1 tablespoon of stone ground mustard and 1 teaspoon of honey just before serving - taste and decide if you want to add more) ~~~~ the first few minutes of the recipe requires high heat in order to sear the veggies a bit so keep an eye on your pan in case you need to lower the temperature to keep the oil from getting too hot/smoking. in a deep frying pan or wok, quickly saute the onion in half the corn oil until it's translucent. add the squash and saute for 2 more minutes - try to sear/brown the squash on at least one side. add the mushrooms, garlic and thyme (and sesame oil if desired) and saute another 3 minutes. empty ingredients into a bowl and set aside. pour the washed barley and the rest of the corn oil into the pan/wok and stir it over the heat for 3 minutes. add broth and bring to a full boil. reduce to simmer for 35 minutes. add the veggie mixture to the barley and broth and continue at a simmer for 5 minutes. add in the sherry and wine (or the mustard and honey substitute) and season with salt and pepper to taste. add the dill just before serving. serve with salad & vinaigrette and your favorite foccacia, bread sticks or savory breads for an extra hearty meal.