Mushroom Barley Soup (pareve)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup dried mushroom
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 garlic cloves, minced
• 16 ounces fresh mushrooms, sliced
• 1 cup pearl barley
• 8 cups chicken stock or 8 cups vegetable broth
• 3 tablespoons parve mushroom soup mix
• 1/4 cup dry cooking sherry
• 1/2 cup marsala wine
• 1/2 teaspoon thyme
• 2 tablespoons potato starch
• 1/2 cup parsley, finely chopped
• kosher salt
• pepper

Recipe

• 1 cover the dried mushrooms with 1 cup boiling water and let steep 20 minutes.
• 2 drain, strain and reserve the liquid from the mushrooms.
• 3 chop 2/3 of the fresh mushrooms finely.
• 4 heat oil in soup pot over medium heat.
• 5 sauté onions and carrots for 5 minutes.
• 6 add garlic and sauté 1 more minute.
• 7 add fresh mushrooms and sauté another 5 minutes.
• 8 increase the heat to medium-high.
• 9 add the barley and sauté until the barley begins to color.
• 10 add the broth, soup mix, potato starch, sherry, wine, reserved mushroom liquid and reconstituted mushrooms.
• 11 bring to a boil, then turn down to simmer and add the thyme.
• 12 simmer partially covered for 45 minutes or until the barley is tender.
• 13 add the parsley and stir.
• 14 add salt and pepper to taste.