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Source: The Working Family's Cookbook

Mushroom Barley Soup
The ribs and veal bone give this soup a rich flavor.
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Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 3 hours
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2 carrots, sliced
1 stalk celery, chopped
1/4 cup celery leaves, chopped
1 small turnip, chopped
1 small parsnip, chopped
1 medium-size onion, chopped
1 bay leaf
1 teaspoon dried thyme
1 1/2 pounds short ribs
1 veal knuckle bone
freshly ground pepper
1/4 ounce mushrooms, fresh or dried Polish, shiitake, cepes or porcini
3/4 cup water, hot
1/4 cup medium pearl barley
1 1/2 tablespoons parsley, finely chopped
6 stems parsley

Heat the oil in a heavy, saucepan or Dutch oven over medium heat. Add the carrots, celery, celery leaves, turnip, parsnip and onion. Cook, stirring frequently, for 7 minutes until the celery and onion are softened. Add the bay leaf, parsley stems and thyme.

Put the ribs and veal bone on top of the vegetables, add water to cover the meat and bring to the boil, skimming any fat that rises to the surface. Reduce the heat to low, add salt to taste and cook, covered, for 1 hour.

Meanwhile, soak the dried mushrooms in the hot water for 30 minutes. Strain the soaking liquid through a double thickness of cheesecloth and set it aside. Slice the mushrooms and set them aside.

After the soup has cooked for 1 hour, add the strained soaking liquid (or 3/4 cup hot water if using fresh mushrooms) and the mushrooms. Cook the soup, covered, for 1 more hour.

Stir in the barley and cook, uncovered, for 30 to 60 minutes until the meat is very tender. Remove the ribs, veal bone, bay leaf and parsley stems from the soup. Cut the meat from the ribs and the veal bone and cut into bite-sized pieces. Discard the ribs and the veal bone. Skim the fat from the soup. Return the meat to the pan and season to taste with salt and pepper. Sprinkle with the chopped parsley before serving.

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