Mushroom and Barley Soup

Source: Tessie Levine and Florence Levine


Total Cooking Time: 1 and 1/2 to 2 hours


1/2 oz. dried imported mushrooms (porcini mushrooms)

6 cups cold water

1 medium onion, diced

2 cloves garlic, diced

1/3 cup rinsed barley

2 beef or vegetable bouillon cubes

1 can butter beans (large limas)

roux for thickening, made with 4 T margarine and 4T flour

1/2 lb. fresh mushrooms, sliced

salt and pepper to taste


Soak dried mushrooms in warm water until soft (about 20 minutes). Dice and put in 3 or 4-quart pot with water, onion, and garlic. Strain water that mushrooms soaked in and add decanted water to pot. Bring to boil. Add barley slowly so that it keeps boiling. Add bouillon. Simmer 1 hour.

Make roux by melting 4 T margarine in saucepan and adding 4 T flour. Stir vigorously, till smooth, add a cup or so of the boiling soup, and stir the mixture into simmering soup. Soup will thicken after a few minutes. Add fresh mushrooms, salt and pepper to taste. Add can of butter beans (with liquid). Cook 10 minutes.