“Soup Base,” 16“ circular plate on 19” handmade circular paper, monoprint with mixed media, 2012

Bernstein, Shirley

Mushroom – Barley Soup

3 to 4 tbs. olive oil
2 to 3 cloves of crushed or minced garlic
1 heaping cup of chopped onion
½ pound fresh mushrooms sliced
3 stalks of celery
3 to 4 med. carrots
½ cup raw pearl barley
6 1/2 cups of water
3 to 4 tbs. tamari
1 bay leaf
Freshly ground pepper to taste
2 tbs. fresh dill
2 tbs. fresh parsley
2 tbs. fresh basil
Sauté onion and garlic in olive oil. When softened, add mushrooms
and celery. When all is tender add water, bay leaf, carrots and barley.
Cook until barley is tender, add black pepper and season with dill,
parsley and basil. Add tamari just before serving.