Norma's Mushroom Barley Soup
Long-simmered marrow bones give this soup its luxurious flavor. The texture of the finished soup is hearty--bordering on a soupy risotto.
Tip: If you don't happen to see marrow bones packaged in the meat case, ask the butcher--they almost always have them on hand.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Thin if necessary.
3 starch, 1 1/2 vegetable, 1 medium-fat protein, 1/2 fat