Mushroom and Barley Soup
cathleen
ingredients
- 1 oz. package dried mushroom medley
- 2 T. extra virgin olive oil
- 1/2 large onion, finely chopped
- 2 ribs celery, with leaves, sliced
- 1/4 c. chopped parsley
- 3 large carrots, in 1" chunks
- 3 cloves garlic, chopped
- 1 1/2 pounds fresh mushrooms (any variety)
- 1T. flour
- 2 quarts beef or vegetable stock
- 1 c. barley
- 2 t. salt
- 1 bay leaf
- 1/2 cup dry white wine
directions
- 1
1. Soak dehydrated mushrooms in hot water for 30 minutes. Strain, reserving water, and chop.
- 2
2. Heat olive oil in stock pot. Sauté onion, celery, 2 T. parsley, carrot, garlic, and fresh mushrooms for five minutes.
- 3
3. Reduce heat, add flour. Stir about every 30 seconds for five minutes, until mixture seems to thicken.
- 4
4. Turn heat to high. Add wine and rehydrated mushrooms. Stir til bubbly; add reserved mushroom water and broth. when boiling, add barley and bay leaf.
- 5
5. Simmer one hour. Add parsley, salt, and pepper to taste.
Source: Mary
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