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Mushroom and Barley Soup
Ingredients
  • 1 ½ cups boiling water
  • 1 ounce dried porcini mushrooms
  • 4 tablespoons (½ stick) unsalted butter
  • 1 medium onion, diced
  • 2 medium stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup pearled barley
  • 2 tablespoons all-purpose flour
  • 12 ounces cremini mushrooms, stems removed and cut into ¼-inch-thick slices
  • 6 cups low-sodium vegetable broth
Steps
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