2 tb Dried porcini mushrooms
2 tb Margarine or butter *
1 lg Onion; thin sliced
2 Ribs celery w/leaves; diced
1/4 c Parsley
1 Carrot; peeled, sliced
3 cl 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
* If using beef broth use the margarine. If using water
then the butter is permissible. If not keeping Kosher --
use whichever. But, butter tastes better.
Soak the mushrooms in enough hot water to cover for a
half hour. Strain through a filter. Reserve the water.
Coarsely chop the dried mushrooms. Melt the margarine
in a stockpot and saute the onion, celery, 2 tbs 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.
Yield: 6 to 8 servings
FROM: Harry Stine's Deli, 4th & Washington, Springfield,
: Illinois (closed these many years)
Uncle Dirty Dave's Kitchen
MMMMM
... My soup always has random spare bits of food in it
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
