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Barley Soup (Zingerman's) Recipe


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     Barley Soup (Zingerman's)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

2 T dried porcini mushrooms
2 T margarine
1 large onion, thinly sliced
2 celery ribs
1/4 c parsley
1 carrot, sliced
3 garlic cloves, sliced
1 lb fresh porcini mushrooms or others
1 T flour
2 quarts beef broth or water
1 c whole barley
2 tsp salt

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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