| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Dried porcini mushrooms |
| 2 |
tb |
Butter |
| 1 |
lg |
Onion; thin slice |
| 1 |
md |
Onion; chopped |
| 2 |
|
Ribs celery with leaves; diced |
| 4 |
|
Carrots; peeled & sliced |
| 2 |
tb |
Fresh parsley |
| 3 |
|
Cloves garlic; chopped |
| 1 |
lb |
Fresh mushroom; presliced |
| 1 |
|
Handful crimini mushrooms; sliced |
| 1 |
|
Handful oyster mushrooms; sliced |
| 2 |
md |
Portobella tops; sliced |
| 1 |
cn |
(8 oz) button mushrooms; slice into various sizes and shapes |
| 1 |
tb |
Flour |
| 2 |
qt |
Beef broth; (use three Knorr® beef bullion cubes to make the 2 quarts) |
| 1 |
c |
Whole barley |
INSTRUCTIONS
1. Soak the dried porcini mushrooms in 2 cups (at least) hot water to cover
for a half hour. Strain through a filter. Reserve the water. (This gives
the soup a lot of flavor so I used about 2 cups)
2. Coarsely chop the dried mushrooms.
3. Melt the butter in a stockpot and sauté the onion, celery, 2 tablespoons
of the parsley, carrot, garlic, and fresh/canned mushrooms until soft,
about 5 minutes.
4. Lower the heat and add the flour, stirring every 30 seconds for about 5
minutes or until thick.
5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at
a time to the pot, stirring. Then add the porcini strained mushrooms.
6. Turn the heat to high, and add the reserved mushroom water and barley.
Stir well.
7. Simmer, covered, for about an hour or until the barley is tender and the
soup is thickened, stirring often.
8. Add additional chopped parsley to taste, mix thoroughly, and adjust
seasonings. (DIDN'T NEED ANY! parsley or seasonings).
Recipe by: Barbra adapted from: Joan Nathan - Jewish Cooking in America
Posted to MasterCook Digest by Gr8seeksM8@aol.com on Feb 21, 1998
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