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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup pearl barley 5 cups water 3 Tbsp olive oil 1/2 onion, chopped 4 garlic cloves, minced 1 celery stalk, chopped 1/2 lb mushrooms (use shiitake, morel, cepes and portabella, or cultivated mushrooms) 1/2 tsp sage 1/2 tsp thyme 1 28-oz can whole, peeled tomatoes 2 Tbsp tomatoe paste 1 cup red wine 1/2 tsp salt 1/2 tsp white pepper Instructions: In a large pot, combine barley with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes. Meanwhile, heat 2 Tbsp oil in a large pan and saute onion, garlic and celery over medium heat for 10 minutes. Separate mushroom stems from caps; chop the stems, slice the caps and add to vegetables with remaining 1 Tbsp oil. Saute 2 minutes, add sage and thyme and continue cooking for 1 more minutes. Remove from heat and set aside. Chop tomatoes, reserving the juice and add both to the barley when it's ready. Stir in remaining 3 cups water, tomatoe paste, wine and mushroom mixture. Bring to a boil, reduce heat to low and simmer soup for 1 hour. Stir in salt and pepper, taste soup and adjust seasonings to taste. |
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