Zingerman's Ann Arbor Mushroom and Barley Soup

• Vegan

• Produce

  • 1 Carrot
  • 2 Celery with, ribs leaves
  • 3 cloves Garlic
  • 1 Onion, large
  • 1/4 cup Parsley
  • 2 tbsp Porcini mushrooms, dried
  • 1 lb Porcini or other mushrooms, fresh

• Condiments

  • 2 tbsp Margarine

• Pasta & Grains

  • 1 cup Barley, whole

• Baking & Spices

  • 1 tbsp Flour
  • 2 tsp Salt

• Liquids

  • 2 qt Beef broth or water

Found on epicurious.com

Description

Ingredients

• 2 tablespoons dried porcini mushrooms
• 2 tablespoons margarine
• 1 large onion, thinly sliced
• 2 ribs celery with leaves, diced
• 1/4 cup parsley
• 1 carrot, peeled and sliced
• 3 cloves garlic, chopped
• 1 pound fresh porcini or other mushrooms
• 1 tablespoon flour
• 2 quarts beef broth or water
• 1 cup whole barley
• 2 teaspoons salt

Directions

• Preparation 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water. 2. Coarsely chop the dried mushrooms. 3. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh 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. 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste. 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, mix thoroughly, and adjust seasonings. Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf

Nutrition