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Mushroom And Barley Soup, Zingerman's Ann Arbor

Make Mushroom And Barley Soup, Zingerman's Ann Arbor at home with Dried Porcini Mushrooms, Margarine, Onion, Ribs Celery With Leaves, and Parsley. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1
• 2
• 1/4 cup
• 1
• 3 clove
• 1 lb
• 1 tbsp
• 2 qt
• 1 cup
• 2 tsp

Method (preview)

1. 1

   Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.

2. 2

   In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring.

3. 3

   Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.

4. 4

   Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.

5. 5

   Add additional chopped parsley, mix thoroughly, and adjust seasonings.