Zingerman's Ann Arbor Mushroom and Barley Soup

I originally got this recipe from Epicurious.com (attributed to Joan Nathan,
"Jewish Cooking in America"), and did some editing to improve it, to work in
some listed suggestions, and to fix some errors and oversights.  The original
is at:  http://www.epicurious.com/run/recipe/view?id=40019


2 tablespoons dried porcini (or pasta) mushrooms
2 tablespoons margarine
1 large onion, thinly sliced
2 ribs celery with leaves, diced  (I leave this out.)
1/4 cup parsley
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 pound fresh porcini or other mushrooms
1 tablespoon flour
2 quarts beef broth (I use boiling water and four Knorr beef bouillon cubes)
1 cup whole barley
2 teaspoons salt
A splash of white wine

1. Chop the dried mushrooms.  Prepare the hot beef broth, and soak the dried
   mushrooms in it for a half hour.  While they soak:

2. Coarsely chop the fresh mushrooms.

3. Melt the margarine in a stockpot and saut‚ the onion, celery, 2
   tablespoons of the parsley, carrot, garlic, and fresh mushrooms until
   soft, about 5 minutes.

4. Lower the heat and add the flour, stirring every 30 seconds for about 5
   minutes or until thick.

5. In a soup pot heat the broth. Add a cup of the vegetable mixture at a time
   to the pot, stirring.

6. Turn the heat to high, and add the barley and wine.  Stir well and add
   salt to taste.

7. Simmer, covered, for about an hour or until the barley is tender and the
   soup is thickened, stirring often.

8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.

[Be careful not to overcook the barley, according to one source.]