Mushroom and Barley Soup

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Ingredients

1. 2 t dried porcini mushrooms
2. 2 T butter
3. 1 large onion, thinly sliced
4. 2 ribs celery with leaves, diced
5. 1/4 c parsley, divided
6. 1 carrot, peeled and sliced
7. 3 garlic cloves, minced
8. 1 lb fresh porcini or other mushrooms
9. 1 T flour
10. 2 qts beef broth, or half beef and half chicken broth
11. 1 c whole barley
12. 2 t salt

Instructions

1. Soak the dried porcini mushrooms in enough hot water to cover, for 30 minutes. Remove the mushrooms, and strain the water through a strainer, lined with a wet paper towel. Reserve the mushroom water.
2. Coarsley chop the dried mushrooms.
3. Melt the butter in a stock pot and saute the onion, celery, 2 T 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. Add 1 cup of broth to the mushroom mixture, stirring well to incorporate. Add the remaining broth.
6. Turn the heat to high, and add the reserved mushroom water and barley.
7. Stir well and add salt to taste.
8. Simmer, covered, for about an hour or until the barley is tender and the soup in thickened, stirring often.
9. Before serving, add remaining parsley and adjust seasonings.