Recipe: Grandma's Ruthenian Mushroom Soup

GRANDMA'S RUTHENIAN MUSHROOM SOUP

2/3 cup dried mushrooms
1 cup white mushrooms, chopped
1 small onion, chopped
3 tbsp oil, divided use
1/4 cup diced carrot
1/4 cup diced celery
1 tbsp barley
1/2 cup white beans, cooked
1 1/2 tbsp flour
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp ground white pepper
salt to (taste)
1/4 cup vinegar (to taste)

Simmer washed mushrooms in 5 cups of water for 30 minutes. Strain the mushrooms, chop coarsely, and return to the stock.

Cook the onions and white mushrooms in 2 Tbsp of oil over low heat until browned.

Add the onions, white mushrooms, carrots, celery and barley to the dried mushroom stock and cook until tender. Add the beans.

Brown the flour in one Tbsp of oil and add the seasonings. Ladle a little of the mushroom broth into the browned flour and stir until dissolved. Add the mixture to the stock. Correct the seasonings and add salt and vinegar to taste. (Add lots of vinegar if you're a real Ruthenian.) Simmer for fifteen minutes and serve hot.

Makes about 4 servings
Source: Natural History - December 1996