Soup on Sunday: Porcini Mushroom & Barley

Poem by Carl Sandburg

1 package of dried porcini mushrooms
2 tablespoons butter
1 large onion, minced
1/4 cup parsley
3 carrot, peeled and diced
3 cloves garlic, minced
1 pound fresh porcini mushrooms, quartered
1 tablespoon flour
2 quarts vegetable stock
1 cup whole barley
2 teaspoons salt

Soak the mushrooms in hot water (enough to cover) for 30 minutes. Remove mushrooms from water. Strain water through a filter to remove grit. Reserve the water and coarsely chop the dried mushrooms.

Melt the butter in a stockpot and sauté the onion, carrot, garlic, and fresh mushrooms until soft, about 5 minutes. Lower the heat and add the flour, stirring for about 2 minutes. Slowly pour in the broth and mushroom water.

Turn the heat to high and add the barley. Stir well and add salt to taste. Lower heat and simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often. Add chopped parsley, mix thoroughly, and adjust seasonings.

Serves 4 - 6