This mushroom barley soup is from Zingerman's Deli in Ann Arbor, MI.

Mushroom Barley Soup

2 Tblsp dried porcini mushrooms

2 Tblsp butter

1 large onion, thinly sliced

2 ribs celery with leaves, diced

1/4 c chopped Italian parsley

1 carrot, peeled and sliced

3 cloves garlic, chopped

1 lb fresh mushrooms (you can use any type you wish, or a mix), sliced

1 Tblsp flour

2 quarts beef stock or vegetable stock, heated

1 cup quick (10 minute) barley

1-2 tsp salt

Soak dried mushrooms in hot water to cover for half an hour. Strain through cheesecloth, reserving the water. Coarsely chop the mushrooms.

Melt butter in a large soup pot. Sauté onion, celery, parsley, carrot, garlic and fresh mushrooms until soft, about 5 minutes.

Lower heat and add flour, stirring vigorously. Simmer gently, stirring, about 5 minutes. Slowly add heated stock stirring constantly. Turn heat to high, add reserved mushroom water and porcini mushrooms. Add salt to taste. Simmer, covered, about 30 minutes. Add barley and continue simmering, stirring frequently, another 30 minutes or until barley is tender and soup is thickened. Adjust seasonings.