Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 oz Dried porcini mushrooms 2 oz Coarsely chopped prosciutto
1 c Hot water 1/2 c Barley
3 tb Olive oil 7 c To 8 C beef broth, may be
2 c Finely chopped onions -half canned, half water
1 1/2 c Finely chopped carrots 1/2 ts Freshly ground black pepper
1 c Finely chopped celery ribs Coarse salt as needed
1 Medium-large potato, cut Finely chopped fresh
-into 1/2-inch cubes, -parsley, oregano, marjoram
-about 1 1/2 C -or mint for garnish

In a small bowl, soak mushrooms in water for at least 20 minutes, or
until ready to use.

In a 4- to 6-quart heavy-bottomed stockpot, heat oil over medium heat
and saute the onion, stirring occasionally until limp but not brown,
8 to 10 minutes. Add carrots and celery and saute, stirring
occasionally until the vegetables begin to brown, about 8 to 10
minutes.

Drain mushrooms, reserving liquid, and coarsely chop. Stir mushrooms
into the pot and saute 2 to 3 minutes.

Add potatoes, prosciutto, barley, 7 C broth and pepper. Pass the
reserved mushroom liquid through a coffee filter or fine strainer
lined with cheesecloth and add to the mixture. Raise the heat to
high, cover stockpot, and bring to a boil. Adjust heat to simmer,
partially cover and cook for 1 hour or until barley is very tender
and the soup is thick. Correct seasoning if necessary.

Allow soup to rest for a few hours or up to a few days before
serving. Soup will thicken as it stands.

Before serving, bring the soup back to a simmer. If it is too thick,
thin it with remaining broth or water.

Serve very hot in deep or flat bowls, sprinkled with a chopped herb if
desired-mint is surprisingly appropriate. Serves 6.

House Beautiful/February/94 Scanned fixed by DP GG

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