barley soup

Ingredients: 1 bag of mixed dried mushrooms for soup25 gr butter or 1/4 cup olive oil1 onion or 3 shallots, chopped1 teaspoon ground turmeric or 2 cm fresh turmeric root, grated1 cup pearl barley2 carrots cut into 1 cm cubes4 celery stalks, thinly sliced2 potatoes cut into 1 cm cubes2 cloves of garlic, chopped1 tablespoon flour8 cups of waterSalt and pepper1 bunch of chopped dill or cilantro1/2 cup of white wine (optional) Preparation: 1. In a medium size saucepan heat the olive oil or butter. Add the onion and fry on medium heat until the onion is transparent. Add the turmeric and continue frying until golden. 2. Add the pearl barley, the carrot, celery, potatoes, garlic and flour and mix well. Add the wine and water, break large mushrooms into medium sized pieces and add to the pot. Season with salt and pepper and bring to the boil. Lower the heat, cover and cook for about 45 minutes until the barley and vegetables are soft. 3. Add dill or cilantro, mix, taste and adjust seasoning as necessary. Cook for another 5 minutes. 4. Pour into soup bowls, garnish with parmesan and serve.