Mushroom Barley Soup

• button mushrooms↗16 ounces
• shiitake mushrooms↗4 ounces

  dried

• cremini mushrooms↗4 ounces

  dried

• porcini mushrooms↗4 ounces

  dried

• boiling water2 cups
• thyme↗1

  fresh

• bay leaf↗1
• barley↗1 cup
• vegetable stock↗8 cups

  beef stock may be used also

• red wine↗1 cup
• carrot↗1⁄4 cup

  finely diced

• celery↗1⁄4 cup

  finely diced

• garlic↗1 tablespoon

  minced

• onion↗3⁄4 cup

  finely diced

Step-by-step instructions

1. 1

   Chunk chop your fresh button mushrooms.

2. 2

   In a food processor place your dried mushrooms and pulse until you acquire a small chop look - make sure to sweep up all the powder that has come up the sides of the processor - place in a bowl cover with 2 cups boiling water allow 30 minutes for mushrooms to absorb water. Cover bowl with plastic wrap and place a small plate on top to push down the mushrooms.

3. 3

   In a medium pot add 1 tbsp extra virgin olive oil - come to medium high heat - add onions, garlic, celery, carrot and sweat for 5 to 10 minutes add button mushrooms and brown slightly.

4. 4

   Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bay leaf and thyme. Cover and cook over low heat for 1 hours Check for fluid levels - if it appears you need more fluids add a cup of water. Season with salt and pepper to your taste (I use kosher salt and 1 tsp fresh ground pepper).

5. 5

   Stir occasionally and add wine cook for 10 minutes after adding wine. Serve with a nice side salad - thick slice of bread and a glass of the red wine -- Enjoy.