medium onions, chopped
qts. Vegetable stock
cups water (more as needed)
oz. dried porcini mushrooms
TBS. tomato paste
tsp. dried rosemary
cups celery, diced
& pepper to taste
cups barley (pre-cooked) (rice or other grain can be used
oil and saute’ onions over low heat until carmelized and browned
(about 45 minutes) then remove to a bowl. Add about 1 cup of stock
and re-hydrate the mushrooms by blanching them for about 5 minutes.
Stir in tomato paste and stir to a smooth paste. Add rest of stock,
rosemary, onions, celery, carrots and parsley -bring to a boil.
Simmer for at least 30 minutes. Add cooked barley and adjust