barley mushroom soup

• 2 ounces dried porcini mushrooms, soaked in
• 2 cups hot water
• 2 tablespoons olive oil
• 2 celery ribs, sliced
• 1 onion, chopped
• 1 carrot, chopped
• 1 lb cremini mushrooms or 1 lb button mushroom, sliced
• 34 cup barley
• salt and pepper
• 14 bunch fresh parsley, leaves chopped
• 12 teaspoon thyme

1. drain dried mushrooms after 30 minutes.
2. strain soaking liquid in a paper coffe filter, set aside.
3. in pot, add oil over med-hi heat.
4. add celery, onions, carrot and cook until soft.
5. add fresh mushrooms, cook until slightly brown.
6. add rehydrated mushrooms, soaking liquid, 6 cups of water and bring to a boil.
7. add barley and seasoning, cover and simmer about 45 minutes.

porcini mushrooms, water, olive oil, celery, onion, carrot, cremini mushrooms, barley, salt, parsley, thyme

Taken from www.food.com/recipe/barley-mushroom-soup-50653 (may not work)