Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Barley miso — heartier, earthier than rice miso for winter soups
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Concentrated mushroom umami — stocks, rubs, seasoning blends
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Barley miso — heartier, earthier than rice miso for winter soups
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Concentrated mushroom umami — stocks, rubs, seasoning blends
You're reading one of recipes available free. Full library with Gastronome.
Cook barley in 1 1/2 cups beef stock in soup kettle until tender. Add remaining stock, tamari and sherry. Saute onion and garlic in butter until softened. Add mushrooms and salt. Cook until tender. Add vegetables and liquid to barley. Season with pepper to taste. Simmer, covered, for 20 minutes on low heat.