Mushroom barley soup
Makes 6-8 servings
2 tablespoons dried mushrooms
2 tablespoons olive oil
1 large onion, thinly sliced
3 ribs celery, diced
1/4 cup parsley
3 cloves garlic, chopped
450g mushrooms, sliced
1 tablespoon flour
2 quarts vegetable stock
1 cup whole barley
salt and pepper to taste
Soak the dried mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.
Coarsely chop the reconstituted mushrooms.
Heat the oil in a stockpot and sauté the onion, celery, two tablespoons of the parsley, garlic and fresh mushrooms until soft, about five minutes.
Lower the heat and add the flour, stirring every 30 seconds for about five minutes or until thick.
In a soup pot, heat the broth. Add a cup of mushroom and flour mixture at a time to the pot, stirring.
Turn the heat to high, and add the reserved mushroom water, reconstituted (and chopped) mushrooms and barley. Stir well and add salt and pepper to taste.
Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often. If soup is too thick, add more broth.
Add additional chopped parsley, mix thoroughly and adjust seasonings.