Mushroom And Barley Soup, Zingerman's Ann Arbor Recipe

• 2 Tbsp. dry porcini mushrooms
• 2 Tbsp. margarine
• 1 lrg onion thinly sliced
• 2 x ribs celery with leaves diced
• 1/4 c. parsley
• 1 x carrot peeled and sliced
• 3 x cloves garlic minced
• 1 lb fresh porcini or possibly other mushrooms
• 1 Tbsp. flour
• 2 quart nonfat beef broth or possibly water
• 1 c. whole barley
• 2 tsp salt

Directions