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Mushroom Barley Soup With Mixed Carrots and Celery
Posted By Lauren Fielder On December 28, 2012 @ 2:30 pm In Your Life | Comments Disabled
Excerpted from Carol Gelles
Makes: 6 cups; serves: 6 to 8
6 cups water, divided
1/2 ounce dried mushrooms
1 tablespoon vegetable oil
2 cups sliced white mushrooms
1 1/2 cups chopped onions
1 cup diced carrots
1 cup diced celery
1 cup diced parsnip
1/4 cup pearled barley
1/3 cup chopped fresh parsley
1/3 cup snipped fresh dill
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper
1. In a small saucepan, bring 1/2 cup of the water to a boil. Add the dried mushrooms and let stand 10 minutes or until softened. Chop mushrooms; set aside with the soaking liquid.
2. In a 4-quart saucepan, heat the oil over medium-high heat. Add the white mushrooms and onions; cook, stirring, until softened, about 3 to 5 minutes.
3. Add the remaining water and the carrots, celery, parsnip, barley, and reserved chopped mushrooms and liquid; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Add the parsley, dill, salt, and pepper. Simmer 15 minutes longer.
Variation: Add 1 cup diced, peeled potatoes when you add the herbs.
Reprinted by permission of the publisher from AARP 1,000 Vegetarian Recipes, by Carol Gelles. Copyright © 1996 by John Wiley & Sons, Inc.
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