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This the original hearty mushroom barley soup from Eastern Europe. It is made with dried cepe mushrooms (found with a hechser in most stores), which gives it an earthy hearty quality that is inspired. And, amazingly, it is fat-free. Freezes well.
1 and 1/2 ounces dried cepes mushrooms
13 cups water
2 small carrots
2 small turnips
2 small onions
2 medium potatoes
2 celery stalks
3/4 cup barley, such as Glicks Pearl Barley
salt, to taste
pepper, to taste
Soak the cepes in a little water for 15 minutes, until they soften.
Chop all the vegetables in batches in the food processor and put them in a pan with barley and all the water including the mushroom-soaking water. Chop the softened mushrooms in the food processor and add them too.
Bring to a boil, remove the scum, season with plenty of salt and pepper and simmer for an hour or until the barley is very soft and bloated. It gives a jelly-like quality to the soup. Add water, if necessary, to thin it.
Soak the cepes in a little water for 15 minutes, until they soften.
Chop all the vegetables in batches in the food processor and put them in a pan with barley and all the water including the mushroom-soaking water. Chop the softened mushrooms in the food processor and add them too.
Bring to a boil, remove the scum, season with plenty of salt and pepper and simmer for an hour or until the barley is very soft and bloated. It gives a jelly-like quality to the soup. Add water, if necessary, to thin it.
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