Mushroom-Barley Soup

Ingredients

• 2 ounces dried mushrooms, such as morels, chanterelles, shiitake, sliced
• 4 tablespoons olive oil
• 2 celery ribs, diced
• 1 medium yellow onion, peeled and chopped
• 1 carrot, peeled, trimmed, and diced
• 1 lb white mushroom or cremini mushroom, cleaned and sliced
• 3/4 cup pearl barley
• salt & freshly ground black pepper
• 1 leaf fresh parsley, chopped

Directions

1. 1

   Put dried mushrooms and 4 cups hot water into medium bowl, cover, and set aside until mushrooms are hydrated, about 30 minutes. Lift mushrooms from soaking liquid with a slotted spoon, transfer to a plate, and set aside. Strain soaking liquid through a double layer of find cheesecloth or a paper coffee filter into another bowl and set aside.

2. 2

   Heat oil in a medium pot over medium heat. Add celery, onions, and carrots and cook until onions are soft, 8-10 minutes. Add fresh mushrooms, increase heat to medium-high, and cook, stirring often, until mushrooms begin to fry, 5-8 minutes. Add hydrated mushrooms, strained soaking liquid, and 6 cups water and bring to a boil. Add barley, reduce heat to medium, and simmer, stirring occasionally, until barley is soft, about 45 minutes. Season to taste with salt and pepper. Add parsley just before serving.