Variation of Zingerman's Ann Arbor Mushroom and Barley Soup from Epicurious. I loved it -- not Peter's thing.
- 1 1/4 cups whole, hulled barley
- 1 oz. dried mushrooms
- 2 tablespoons butter
- 1 large or two small onions, thinly sliced
- 2 ribs celery with leaves, diced
- 1/4 cup parsley
- 3 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 pound fresh button mushrooms
- 1 tablespoon whole wheat flour
- 2 quarts beef broth or water (Better Than Bouillion works fine)
- sour cream for garnish
1. Soak the barley in 6 cups water for several hours (I did 6 hours). Add more water if necessary and parcook for 45 minutes.
2. Soak the dried mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water. Coarsely chop the dried mushrooms.
3. Melt the butter in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and all the mushrooms until soft, about 5 minutes.
4. Lower the heat and add the flour, stirring, for about 2 minutes or until thick.
5. Heat the broth or water. Add a cup of at a time to the mushroom mixture in the pot, stirring.
6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well.
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.
9. Stir in a bit of sour cream at the table.
Yield: 6 to 8 servings