Mushroom – Barley Soup

A great big thank you to everyone who entered our SOUP’S ON contest. We are pleased to announce Beverly Campbell's Mushroom – Barley Soup as a runner up.

  • 1 cup of raw barley
  • 10 cups of home-made turkey, chicken or beef stock
  • ½ cup tamari
  • ½ cup dry sherry
  • 4-5 cloves minced garlic
  • 2 cups of chopped onion
  • 2 lbs of fresh sliced mushrooms
  • 1/3 to ½ cup of butter
  • freshly ground black pepper

Cook the barley in 3 cups of stock until tender.
Add the remaining stock, tamari and sherry.

Sauté the onions and garlic in butter.
When soften, add the mushrooms and cook until tender.
Add onions, mushrooms and liquid to the barley mixture.

Grind a generous amount of black pepper to the soup
and simmer covered for 20 minutes over low heat.

…adapted from a vegetarian cookbook recipe.

Of Soup and Love...

  • Old Spanish proverb: "Of soup and love, the first is best!"
  • Soup can be traced back to almost 6000 BC. The first recorded soup was said to be made from hippopotamus and the hearts of five sparrows.
  • Despite it's French name, vichyssoise (cold potato soup) was first prepared in New York City at the Ritz Carlton Hotel (albeit by French Chef Lois Diat who was born near Vichy, France).
  • The word soup is said to come from the word "sop", which was said to be a stewlike dish where bread was used for sopping up the liquid.
  • Dr. John T. Torrance invented the first condensed soup in 1897 while working as a chemist for the Campbell Soup Company.