Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. fry for 5 mins on a medium heat until softened. drain the porcini, saving the liquid, and finely chop. tip into the pan with the fresh mushrooms. fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid. cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. serve in bowls with parmesan sprinkled over, if desired. once cooled can be frozen for up to one month.

Target recipe: saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve.