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Mushroom Soup

10-12 large dried porcini (caps only if possible)
1 onion, whole
1 medium-sized carrot, whole
a handful dried roots, such as celery, parsley, etc. (they are sold
as Suppengewurz in Germany)
1.8 oz pearl barley (large-sized)
3-4 medium-sized potatoes, cubed
2.5-3.3 quarts water
salt and pepper to taste

Soak porcini in cold water overnight. Chop the mushrooms, put in
a pot with water. Strain the soaking liquid and add it to the
soup. Bring to the boil over medium heat. Add onion, carrot and
dried roots and simmer for 30-40 minutes. Add pearl barley and
continue to cook until it's almost ready. Remove onion and carrot
from the soup and discard. Try for seasoning and add any if
required. Add the potatoes and cook until they are ready. Serve
with a dollop of sour cream in each plate.

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