Timberhölm Inn

Stowe, Vermont

Specialty Recipe

Mushroom Barley Soup

Ingredients:

1/8 pound butter

1/8 cup oil

1 pound pearl barley

1-1/2 cup chopped onions

2 Tablespoons chopped garlic

9 cups sliced mushrooms

1 cup chopped parsley

1-1/2 bunches large carrots

4 large stalks celery

3 Tablespoons salt

1/3 cup soy sauce

4-1/2 quarts chicken broth

2 dashes cayenne pepper

1 Tablespoon black pepper or to taste

1/2 bunch scallions, sliced

Chop onion, celery, and carrots in small pieces. Melt butter and oil; saute vegetables and garlic until onions are soft. Add barley, salt, and broth. Bring to a boil and simmer until barley is 3/4 done. This is approximately 20 minutes after boiling starts.

Add mushrooms and parsley. Cook 20 minutes and add soy sauce, cayenne pepper, and scallions. Taste for more seasoning. Will absorb a lot of liquid; adjust seasoning if more liquid is added. Allow to cool slightly.

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