Mushroom Barley Soup

? cup olive oil
6 large cloves garlic
1 large onion, cut in big chunks
5 ribs celery, peeled
1 large bunch dill, fronds and stems
1½ lbs domestic, portobello or cremini mushrooms, diced
3 quarts (12 cups) water
1¼ cups barley (for gluten-free, use short grain brown rice or wild rice)
2 large carrots, diced in ½-inch pieces
1 large parsnip, diced in ½-inch pieces
1 large turnip, diced in ½-inch pieces
6 bay leaves, or 1 tsp ground
Salt to taste
1 tsp dried thyme
Pepper to taste

1. Heat the oil in a wide, heavy pot.

2. In a food processor, finely grind the garlic, then add the onion, celery and dill until coarsely ground. Add the ground mixture to the pot and sauté until translucent.

3. Add the mushrooms and sauté until most of the liquid evaporates.

4. Add the remaining ingredients, except for the pepper, and bring to a boil. Reduce the flame to medium-low and cook, covered, for 1 1/2 hours.

5. Stir in the ground pepper. Adjust the texture and seasonings.

This recipe was featured in Kosher Inspired, Issue 2, Febuary 2011.  Kosher Inspired is brought to you by Mishpacha Magazine.