AARP

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.

Photo Credit: WordRidden VIA Flickr http://www.flickr.com/photos/wordridden/

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-1-000-Vegetarian-Recipes.productCd-1118248651.html