> Victor Sack" > wrote in message
...
> Tigsnona > wrote:
>
> > I am addicted to Porcini mushrooms. I can only get them dried and
> > have to soak them for about 4 hours in order to render them able to be
> > chopped up.
>
> Mushroom Soup
>
> (quantities are approximate)
>
> 10-12 large dried porcini (caps only if possible)
> 1 onion, whole
> 1 medium-sized carrot, whole
> a handful of dried roots, such as celery, parsley, etc. (they are sold
> as Suppengewürz in Germany, if that's any help)
> 1.8 oz pearl barley (large-sized)
> 3-4 medium-sized potatoes, cubed
> 2.5-3.3 quarts water
> salt and pepper to taste
>
> Soak porcini in cold water overnight. Chop the mushrooms, put in
> a pot with water. Strain the soaking liquid and add it to the soup.
> Bring to the boil over medium heat. Add onion, carrot and dried roots
> and simmer for 30-40 minutes. Add pearl barley and continue to cook
> until it's almost ready. Remove onion and carrot from the soup
> and discard. Try for seasoning and add any if required. Add the
> potatoes and cook until they are ready. Serve with a dollop of sour
> cream in each plate.
>
> Victor

Suppengewürz, a nice sounding mix I've never heard of, or tasted, obviously.

I assume a handful would be one or two of these envelopes:

Alba Suppen Gewürz:
http://www.germandeli.com/gdcom/4000151001488.html
Ingredients: Carrots, Celery, Parsnips, Leek, Onion, Tomatoes, Parsley
$2.59 for .25 oz (15G).

Didn't check shipping.

Maybe: sweat down a small amount of the fresh vegetables.
Or: dehydrated celery, onion, and parsley flakes might work.

Dave MRB