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Ingredientes
- 2 Tbsp. Dry porcini mushrooms
- 2 Tbsp. Butter
- 1 lrg Onion, thin slice
- 1 med Onion, minced
- 2 x Ribs celery with leaves, diced
- 4 x Carrots, peeled & sliced
- 2 Tbsp. Fresh parsley
- 3 x Cloves garlic, minced
- 1 lb Fresh mushroom, presliced
- 1 handf crimini mushrooms, sliced
- 1 handf oyster mushrooms, sliced
- 2 med Portobella tops, sliced
- 1 can (8 ounce) button mushrooms, slice into various sizes and shapes
- 1 Tbsp. Flour
- 2 quart Beef broth, (use three Knorr beef bullion cubes to make the 2 qts)
- 1 c. Whole barley
Direcciones
- 1. Soak the dry porcini mushrooms in 2 c. (at least) warm water to cover for a half hour. Strain through a filter. Reserve the water. (This gives the soup a lot of flavor so I used about 2 c.)
- 2. Coarsely chop the dry mushrooms.
- 3. Heat the butter in a stockpot and saute/fry the onion, celery, 2 Tbsp. of the parsley, carrot, garlic, and fresh/canned mushrooms till soft, about 5 min.
- 4. Lower the heat and add in the flour, stirring every 30 seconds for about 5 min or possibly till thick.
- 5. In a soup pot heat the broth or possibly water. Add in a c. of mushroom mix at a time to the pot, stirring. Then add in the porcini strained mushrooms.
- 6. Turn the heat to high, and add in the reserved mushroom water and barley.
- Stir well.
- 7. Simmer, covered, for about an hour or possibly till the barley is tender and the soup is thickened, stirring often.
- 8. Add in additional minced parsley to taste, mix thoroughly, and adjust seasonings. (DIDN'Tablespoons NEED ANY! parsley or possibly seasonings).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3153g | |
| Calories 1381 | |
| Calories from Fat 281 | 20% |
| Total Fat 32.14g | 40% |
| Saturated Fat 17.6g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 6686mg | 279% |
| Potassium 4391mg | 125% |
| Total Carbs 225.24g | 60% |
| Dietary Fiber 47.5g | 158% |
| Sugars 30.89g | 21% |
| Protein 62.63g | 100% |
