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Mushroom Barley Soup
Yield: 10 servings

1/4 c corn or vegetable oil
1 lg onion; diced
2 stalks celery; diced small
4 cloves garlic; crushed
3 qt beef or chicken broth
1 c pearl barley; rinsed under cold running water
2 carrots; peeled and diced
2 lb mushrooms; sliced
1/4 ts pepper
salt to taste

Heat the oil in the bottom of a 5 or 6-quart soup kettle and saute
the onions, celery and garlic until the vegetables start to turn
transparent but not browned, about 10 minutes. Add broth, barley,
carrots, and mushrooms. Simmer gently, stirring from time to time,
until barley is tender, about 2 hours. If soup gets to thick, add
more broth or water. Taste for seasoning, add pepper and salt if
necessary. Serve hot. Makes 10 to 12 servings.

Note: You can, if you like, substitute 1/2 cup dried mushrooms for
1 pound of fresh mushrooms. Soak the dried mushrooms in hot water
to cover for 20 minutes, strain and add to soup. You can strain
the mushroom soaking water through a paper coffee filter and
substitute it for an equal amount of broth. Dried mushrooms have
a more intense, woodsy flavor and will give a rich taste to this

This recipe makes a lot of soup, but the soup is good for several
days and freezes well.


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