Mushroom Barley Soup (Pareve)

"Delicious comfort food soup, easy to prepare and a hit at any dinner you bring it to."
 
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Ready In:
1hr 15mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Cover the dried mushrooms with 1 cup boiling water and let steep 20 minutes.
  • Drain, strain and reserve the liquid from the mushrooms.
  • Chop 2/3 of the fresh mushrooms finely.
  • Heat oil in soup pot over medium heat.
  • Sauté onions and carrots for 5 minutes.
  • Add garlic and sauté 1 more minute.
  • Add fresh mushrooms and sauté another 5 minutes.
  • Increase the heat to medium-high.
  • Add the barley and sauté until the barley begins to color.
  • Add the broth, soup mix, potato starch, sherry, wine, reserved mushroom liquid and reconstituted mushrooms.
  • Bring to a boil, then turn down to simmer and add the thyme.
  • Simmer partially covered for 45 minutes or until the barley is tender.
  • Add the parsley and stir.
  • Add salt and pepper to taste.

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RECIPE SUBMITTED BY

By day I am in computer support and a musician on the nights and weekends. I love to attend cooking classes of just about any kind and am addicted to the Food Network. A few times a year I cook dinner at the Synagogue for 100 or so of my "closest friends"!
 
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