Polish Mushroom Barley Soup

Ingredients

• 1 ounce dried funghi porcini (aobut 1 cup)
• 2 tablespoons extra-virgin olive oil
• 1/4 lb fresh shiitake mushroom or button mushroom, stemmed and roughly chopped
• 2 medium carrots, sliced
• 3/4 cup pearl barley
• salt and pepper
• 1 bay leaf
• 3 cups water (or stock if preferred)

Directions

1. 1

   Soak porcini in 3 cups of very hot water.

2. 2

   Put olive oil in medium saucepan; turn heat to medium-high. Add shiitakes and carrots; cook, stirring occasionally until they begin to brown, about 10 minutes. Add barley and continue to cook, stirring frequently, until it begins to brown. Sprinkle with salt and pepper.

3. 3

   Remove porcini from liquid--do NOT discard the liquid. Sort thru and discard any hard bits. Add porcini to the pot. Cook, stirring for about 1 minute.

4. 4

   Add bay leaf, mushroom liquid, and 3 cups additional water (or stock). Bring to a boil, then lower heat to a simmer. Cook until barley is very tender, 20-30 minutes. Taste and add more salt if necessary, plus plenty of pepper.

5. 5

   Serve hot or cover and refrigerate for up to a day before reheating, adding a little more water to thin the soup if necessary.