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Mushroom Barley Lima Bean Soup

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SF Gate
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soups dairy free nut free sugar free lunch

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Ingredients

1 cup dried lima beans, large or small

2 cups boiling water

1 onion, coarsely chopped

1/4 pound mushrooms, thinly sliced

2 tablespoons vegetable oil or chicken fat

2 leeks, trimmed and sliced about 1/2-inch thick

2 medium carrots, sliced

3 celery stalks, diced or sliced, or 1/4 medium celery root, peeled or diced

1/2 cup split peas, green or yellow, or red lentils

1/2 cup pearl barley

1/4 ounce dried porcini mushrooms, or a mix of dried wild mushrooms including some porcini or cepes

4 cups cold water

8 garlic cloves, thinly sliced

4 cups chicken, beef or vegetable broth

3 bay leaves, or to taste

1 small to medium baking potato or 2 medium boiling potatoes, peeled and cut into bite-size pieces

Salt and black pepper to taste

2 to 3 tablespoons chopped parsley, for garnish

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