6-8 Servings
1 1 1/2 ounce dried porcini mushrooms (cepes)
13 cups of water or stock (or more)
2 small carrots
2 small turnips
2 small onions
2 medium potatoes such as Yukon Gold
2 stalks celery & leaves
3/4 cup pearl barley
sour cream (optional)
Soak the mushrooms in a little water for 15 minutes until softened.
Chop all the vegetables finely in 2 batches in a food processor and put them in a pan with the barley and all the water, (including the mushroom-soaking water.)
Chop the softened mushrooms in the food processor and add them to the pot.
Bring to boil, remove scum, season with plenty of salt and pepper, and let
simmer for 1 hour, or until the barley is very soft and plump.
The barley will thicken the soup. Add water if necessary to thin.
Transfer soup to Soup Tureen to keep warm and to add a festive touch to your table!
Serve with sour cream, especially if the soup is made with water instead of broth.
