Zingerman's Ann Arbor Mushroom and Barley Soup Recipe | Epicurious

Ingredients

• 2 tablespoons dried porcini mushrooms
• 2 tablespoons margarine
• 1 large onion, thinly sliced
• 2 ribs celery with leaves, diced
• 1/4 cup parsley
• 1 carrot, peeled and sliced
• 3 cloves garlic, chopped
• 1 pound fresh porcini or other mushrooms
• 1 tablespoon flour
• 2 quarts beef broth or water
• 1 cup whole barley
• 2 teaspoons salt