Soak dried mush in hot water to cover for 30 min. Strain, reserving
water and chop soaked mushrooms. Melt margarine and sauce
onion, celery, 2 T parsley, carrot, garlic soaked mushrooms and fresh
mushrooms about 5 minutes.
Lower the heat and add flour stir about 5 min. til thick.
In soup pot, heat broth. Add a cup of mush mixture at a time stirring.
Turn to high and add reserved mushroom water and barley. Stir well
and salt. Simmer, veered about an hour or until the barley is tender
and soup thickened. Add additional parley.
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