4 # barley

1/3 cup canola oil

8 spanish onions, chopped
6 cloves garlic, chopped
6 carrots, chopped
6 stalks celery, chopped
7 1/2# mushrooms(3/4 case), sliced

1/2 cup soy sauce
black pepper

1 heaping Tbsp dried dill

Put barley in a pot with 3 times its volume of water. Place on high heat and bring to a boil, stirring occasionally. Keep a close watch on it, because once the barley absorbs the water it will quickly burn. Cook until tender(about an hour), adding more water, as necessary.

Sauté onions in canola oil until tender. Add garlic, carrots, celery, and dill. Stir often. When vegetables are nearly cooked, add mushrooms. Cook about 5 minutes, then combine the cooked barley with the vegetables. You may need to add water at this point to achieve the desired density.

Add black pepper and soy sauce to taste.


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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