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Nutrition Facts
Serving Size 1 (186g) Recipe makes 6 servings The following items or measurements are not included below: stock
Calories 185
Calories from Fat 56		(30%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 746mg		31%
Potassium 399mg		11%
Total Carbohydrate 20.3g		6%
	Dietary Fiber 3.8g	15%
	Sugars 3.1g
Protein 5.3g		10%
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5-star Shabbat Menu

Ashrei

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Recipe #55694 | 2¼ hours | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Tish
Mar 5, 2003

I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!

SERVES 6 (change servings and units)

Ingredients

1/2 cup pearl barley, raw
6 1/2 cups stock or water
1/2 teaspoon salt
3 tablespoons tamari soy sauce
4 tablespoons dry sherry
3 tablespoons butter
2 cloves garlic, minced
1 cup onion, chopped
1 lb fresh mushrooms, sliced
fresh ground black pepper

Directions

1
Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
2
Add remaining stock or water, tamari and sherry.
3
Saute onions and garlic in butter.
4
When they soften, add mushrooms and 1/2 tsp salt.
5
When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
6
Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
7
Taste to correct seasoning.

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Featured Reviews for This Recipe

From: Sharon123

On Oct 12, 2009

Easy and yummy too! I made half a recipe and it was just right! Much enjoyed with a few Ritz crackers. Thanks! Made for the IRON CHEF game.

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From: Impera_Magna

On Dec 30, 2008

Excellent... my daughter and I both enjoyed it. I followed the recipe exactly using veggie stock b/c DD is vegetarian but, next time, I think I'll try beef stock. I used 1/3 baby bellas, 1/3 shitake, and 1/3 white button mushrooms. This is definitely a repeat recipe!

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From: dicentra

On Nov 7, 2006

YUM!!! I made this last night. I used half broth and half water, added 1 stalk of celery, diced, and added about 1 teaspoon of dried thyme. It would have been a bit bland for me otherwise. I had pre-cooked barley in the freezer so I used that and the soup came together in no time. It was more like 4 servings, not 6. Good stuff. Thanks for sharing.