David's Recipe for Mushroom Barley Soup
A gentrified version of a thick, warming, peasant-style soup.
- 1/4 cup pearl barley
- 2-1/2 qts boiling water
- 2 stalks celery, leaves removed, sliced on a diagonal
- 1-1/2 cup onions, quartered and sliced
- Pinch of salt
- 1/4 tsp white pepper
- 2 tbsp flour
- 1/2 cup tap water
- 1/4 cup oil
- 4 cups oyster mushrooms, or other bland mushrooms, sliced or in small pieces
- 2 large portobello mushrooms, or similar darker mushrooms
- Put the barley, the salt, and the pepper in the water. Reduce to a simmer.
- Brown the oyster mushrooms lightly and add to the soup.
- Brown the portobello mushrooms slightly and add to the soup.
- Saute the celery for a few minutes and add to the soup.
- Saute the onions until they just begin to turn golden.
- Add the flour to the onions and continue to stir constantly.
- Add the tap water to the onions and flour, a little at a time, continuing to stir constantly.
- Add the onion, flour, and water mixture to the soup.
- Continue simmering for another hour, or until the barley is tender.