| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
To 8 servi |
INGREDIENTS
| 2 |
tb |
Dried porcini mushrooms |
| 2 |
tb |
Margarine |
| 1 |
lg |
Onion–thinly sliced |
| 2 |
|
Ribs celery with leaves; diced |
| 1/4 |
c |
Parsley |
| 1 |
|
Carrot–peeled and sliced |
| 3 |
|
Cloves garlic–chopped |
| 1 |
lb |
Fresh porcini or other mushrooms |
| 1 |
tb |
Flour |
| 2 |
qt |
Beef broth or water |
| 1 |
c |
Whole barley |
| 2 |
ts |
Salt |
INSTRUCTIONS
Soak the mushrooms in enough hot water to cover for a half hour. Strain
through a filter. (I use a coffee filter.) Reserve the water. Coarsely chop
the dried mushrooms. Melt the margarine in a stockpot and saute the onion,
celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms
until soft, about 5 minutes. Lower the heat and add the flour, stirring
every 30 seconds for about 5 minutes or until thick. In a soup pot heat the
broth or water. Add a cup of mushroom mixture at a time to the
pot--stirring. Turn the heat to high, and add the reserved mushroom water
and barley. Stir well and add salt to taste. Simmer, covered, for about an
hour or until the barley is tender and the soup is thickened, stirring
often. Add additional chopped parsley, mix thoroughly, and adjust
seasonings.
Posted to MM-Recipes Digest V4 #337 by info@yourbestimage.com (Best Image)
on Dec 29, 1997
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