(credit: Mark Russ Federman)
1 ounce Dried porcini mushrooms
1 quarts Boiling water
6 tblsp Unsalted butter
1 each Onion, organic, diced
2 each Garlic cloves, minced
1 lbs Fresh mushrooms, trimmed and thinly sliced
2 stalk Celery with leaves, organic, sliced
1 each Carrot, organic, peeled and cubed
0.3 cups Parsley, organic, chopped
1 tblsp All-purpose flour
1 quart Vegetable broth
0.75 cups Barley, rinsed
1 tsp Salt
- Put the dried mushrooms in a bowl and cover them generously with boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a
bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
- Melt the butter in a large, heavy stockpot or Dutch oven over medium high heat. Add the
onions and sauté until softened and translucent, about 8 minutes. Add the garlic and
sauté until fragrant, about 2 minutes more.
- Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the
mushrooms are golden and the celery and carrots are beginning to soften, about 10
- Stir in the flour until well blended. Stir in the mushroom soaking liquid, soaked
mushrooms, bone or vegetable broth, and 4 cups of water. Stir in the barley, salt, and
pepper to taste.
- Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the
remaining parsley before serving.
- When placing in jars, leave an inch room for expansion should the jar be frozen.