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Parve
Medium
1 Hour, 35 Minutes
Diets 
This is a really tasty soup. There is a little preparation and a lot of ingredients but it’s well worth it.
2 tablespoons dried porcini mushrooms
2 tablespoons Gefen Canola Oil
1 large onion chopped
2 ribs celery diced with leaves
2 tablespoons chopped parsley
1–2 carrots, peeled and sliced
2 cloves garlic, chopped
1 pound fresh baby bella mushroom or shitake mushrooms, sliced or 1/2 pound of each
1 tablespoon Mishpacha Flour
2 quarts Manischewitz Vegetable Broth
2 cups water
1 cup whole barley
2 teaspoons salt, to taste
2 teaspoons pepper, to taste
Soak dried mushrooms in hot water for half an hour. Strain through filter, reserving the water.
Coarsely chop dried mushrooms. Heat oil in skillet and sauté the onion, celery, parsley, carrots, garlic and fresh mushrooms until soft, about five minutes. Lower heat and add flour, stirring every 30 seconds until thick (about five minutes).
In a soup pot heat the broth and water. Add mushroom mixture and chopped rehydrated mushrooms one cup at a time to pot, stirring. Turn heat to high and add reserved mushroom water and barley. Stir well and add salt and pepper to taste. Simmer covered for an hour and 15 minutes until barley is tender and soup is thickened, stirring often
Soak dried mushrooms in hot water for half an hour. Strain through filter, reserving the water.
Coarsely chop dried mushrooms. Heat oil in skillet and sauté the onion, celery, parsley, carrots, garlic and fresh mushrooms until soft, about five minutes. Lower heat and add flour, stirring every 30 seconds until thick (about five minutes).
In a soup pot heat the broth and water. Add mushroom mixture and chopped rehydrated mushrooms one cup at a time to pot, stirring. Turn heat to high and add reserved mushroom water and barley. Stir well and add salt and pepper to taste. Simmer covered for an hour and 15 minutes until barley is tender and soup is thickened, stirring often
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