46 | SEPTEMBER 30 • 2021 
 
 
 
 

Directions
Preheat the oven to 
350°F. Line a 9x12-inch 
baking dish with parch-
ment. Set aside.
Make the topping: 
Combine the topping 
ingredients and stir well 
(should be crumbly). Set 
aside. 
Make the cake: Whisk 
the flour, baking powder, 
baking soda, salt and cin-
namon together in a large 
bowl. Set aside.
Combine the oil, brown 
sugar, granulated sugar, 
eggs and vanilla extract 
together in another bowl 
and stir or mix well (use 
an electric mixer, if you 
wish). Add the dry ingre-
dients to the wet ingredi-
ents. Fold in the zucchini. 
Spread into the prepared 
baking dish. Sprinkle the 
crumb topping evenly on 
top.
Bake for 40 minutes or 
until golden and a tooth-
pick inserted in the center 
of the cake comes out 
clean.
Remove from the oven 
and cool. Cut into squares 
and serve warm or at 
room temperature. Makes 
20 servings. 

HEARTY MUSHROOM 
BARLEY SOUP

Ingredients
1½ pounds button or white 
mushrooms
3 Tbsp. butter or olive oil
1½ cups chopped yellow or 

white onion 
1 tsp. chopped garlic, optional
1 cup ¼-inch diced celery
1½ cups ¼-inch diced carrots
1 Tbsp. dried parsley flakes 
1 bay leaf
8 cups beef broth or water
1 cup pearled barley
Salt and fresh ground pepper, 
to taste
1 cup frozen peas, thawed
1 oz. Sherry, if desired

Directions
Trim the ends of the 
mushroom stems and 
place them in a colan-
der. Rinse them, turning 
them with your hands, to 
remove any soil. Slice the 
mushrooms.
 Melt butter or oil in 
a large soup pot over 
medium-high heat. Add 
the onions and garlic and 
sauté for 3 minutes. Add 
the celery and sauté for 
3 minutes more. Add the 
carrots and parsley and 
stir well. Add the broth, 
mushrooms and bay leaf 
and stir well. 
Bring the soup to a 
boil, stir in the barley and 
bring to a boil again. Add 
1 tsp. of salt and ½ tsp. of 
pepper, reduce heat to 
simmer, cover and cook 
for about 20 minutes, 
until the barley is tender. 
Stir in the Sherry, if using, 
and peas and cook for 
10 minutes more. Adjust 
salt and pepper to taste. 
Makes 8 or more serv-
ings. 

FOOD
DINING IN

continued from page 45

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