Barley and porcini mushroom soup

Makes 8-10

joan ganz

ingredients

2 oz porcini mushrooms soaked in 2 cups water lukewarm
2 tab unsalted butter
2 tab p;ove po;/ extra vorgom
1 ci[ fome;u ,omced ue;;pw pmopms
1/2 cup finely minced celery
1/2 cup finely minced carrot
2 tab chopped fresh parsley
1/2 pound of prosciutto cut in 1 inch thick and diced (if want vegan do not add)
1 1/2 cups of pearl barley, picked over
2-2 1/2 quarts water
salt and fresh ground black pepper to taste
1/3 to 1/2 cup freshly grated parmigiano cheese

1
Drain the mushrooms and mince. set aside. reserve 1 cup of the soaking water
2
Heat the butter and oil in a large pot over medium heat. Add the onion, clery, carrot and parsley and cook, stirring until vegtables are solt, 6-7 minutes. Add the prosciutto and the mushrooms and stir for a few minutes. Add the reserved mushroom water and bring to a gntle simmer. Add the barley and mix wsell. Stir in the water and bring to a boil. Season with salt and pepper, reduce heat to low and partially cover the pot. Simmer, stirring occassionally until barley is tender about 1 hour. Let soup rest 20-30 minutes, When serving add parmigiano ...(if made several hours earlier, it will be so thick that you will have to add water or broth to thin)

Source: Joan Ganz