Aunt carol's mushroom barley soup

MAKES 15 (1-CUP) SERVINGS

2 tablespoons dried porcini mushrooms

2 tablespoons butter or margarine

2 cups chopped onions

1-1/2 cups diced celery

1/2 cup chopped parsley, divided

3 cloves garlic, peeled and chopped

1 tablespoon flour

3 quarts beef broth or water

2 pounds white mushrooms, sliced

1 cup whole barley

1 tablespoon salt

1 teaspoon freshly ground black pepper

Place porcini mushrooms in a small bowl. Add hot water to cover and place a cup or smaller bowl inside the larger bowl to keep mushrooms submerged. Soak for 30 minutes. Remove mushrooms and set aside, reserving broth. Strain reserved broth through several layers of cheesecloth to remove grit. Reserve broth. Chop reserved mushrooms.

In a large saute pan, melt butter over medium-high heat. Add reserved porcini mushrooms, onions, celery, 2 tablespoons parsley and garlic and saute until celery is soft, about 5 minutes. Reduce heat to medium-low, add flour and stir for 1 minute. Add broth and sliced white mushrooms. Increase heat to high, add reserved porcini mushroom broth, barley, salt and pepper and bring mixture to a boil. Reduce heat to low, cover and simmer for 1 hour. Remove cover and continue to simmer for an additional 30 minutes or until barley is tender.

Stir in remaining parsley and adjust seasonings. Cool to room temperature before chilling. Best when served a day after preparing.

Carol Ware, Chicago

Nutrition facts per serving: 122 calories, 4 g fat, 2 g saturated fat, 4 mg cholesterol, 15 g carbohydrates, 8 g protein, 540 mg sodium, 3 g fiber