Barley, Mushroom, and Onion Soup

• 1 cup pearl barley, rinsed thoroughly
• 8 cups water
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 ounce dried porcini mushrooms
• 2 tablespoons tomato sauce
• 1/2 cup diced carrot
• 1 cup diced celery
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese

1. Place the barley and water in the slow cooker insert.
2. In a saute pan, heat the oil and saute the onion until golden brown, about 10 minutes.
3. Rinse the dried mushrooms and then soak them in a small bowl in about a cup of water for 30 minutes.
4. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
5. Pour the soaking water through a strainer lined with a damp paper towel or a coffee filter.
6. Coarsely chop the mushrooms.
7. Add the mushrooms and the strained soaking water, the sauteed onion, the tomato sauce, carrot, and celery to the barley.
8. Cover and cook on low for 6 to 8 hours, or until the barley is completely tender.
9. Add the parsley and salt and pepper to taste.
10. Serve sprinkled with a tablespoon or two of freshly grated Parmesan.
11. Personally, Id prefer a beer with this hearty, simple peasant soup.

pearl barley, water, olive oil, onion, porcini mushrooms, tomato sauce, carrot, celery, parsley, salt, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/barley-mushroom-and-onion-soup-379715 (may not work)