Barley-shiitake mushroom soup

 
                       BARLEY-SHIITAKE MUSHROOM SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Digest                           Oct.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Dry shiitake mushrooms
    2       lg           Yellow onions
    6                    Stalks celery
    6                    Carrots
    1       pk           Quaker Quick Barley
    8       c            Water
    2       T            Michelle's Chicken Style
                         Seasoning
    1       t            Salt or to taste
 
   Rinse the shiitake mushrooms and set them aside to soak in plenty of water.
   They will need about an hour to soak.  Chop the onions, celery, and
   carrots. Put the vegetables and Michelle's seasoning in a large stock pot
   with the water. When the mushrooms are soft, snip them into smaller pieces
   (approx. a square inch each) and drop them in the pot. Bring the pot to a
   boil, turn down to simmer. Cook until the carrots just start to soften. Add
   barley and simmer for another 10-15 minutes. Taste the broth occasionally
   while cooking, add salt to taste and more of Michelle's seasoning if
   needed.
  
 
 
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