Oh, man, I would love some of that right now. I'm cold and too lazy to go and get my robe. One of our lovely readers, Yana, sent me this easy and delicious recipe for mushroom barley soup. I'm too busy salivating over my keyboard to type any more than absolutely necessary, so here's the recipe. Enjoy and have a wonderful Shabbat!
1 large onion, chopped
3 cloves garlic, minced
olive oil to saute
1 lb. mushrooms, sliced (you can use white or baby Portobello)
salt and pepper to taste
4 T. dry red wine
1/2 cup barley
6-7 cups water
4 T. soy sauce
I would add some chopped parsley on top as a garnish.
Heat the oil, saute onion and garlic until translucent. Add mushrooms, wine, salt, pepper. Saute until mushrooms are soft. Add barley and water. Bring to a boil, then cover and lower heat and simmer for about 40 minutes. Try not to eat the entire pot all in one sitting. Enjoy!