Barley-Shiitake Mushroom Soup

• 1 1/2 cups mushrooms, shiitake dry
• 2 large onions yellow
• 6 each celery stalks
• 6 each carrots
• 1 package pearl barley quick
• 8 cups water
• 2 tablespoons poultry seasoning
• 1 teaspoon salt or to taste

1. Rinse the shiitake mushrooms and set them aside to soak in plenty of water.
2. They will need about an hour to soak.
3. Chop the onions, celery, and carrots.
4. Put the vegetables and chicken seasoning in a large stock pot with the water.
5. When the mushrooms are soft, snip them into smaller pieces (approx.
6. a square inch each) and drop them in the pot.
7. Bring the pot to a boil, turn down to simmer.
8. Cook until the carrots just start to soften.
9. Add barley and simmer for another 10 to 15 minutes.
10. Taste the broth occasionally while cooking, add salt to taste and more of chicken seasoning if needed.

mushrooms, onions yellow, celery stalks, carrots, pearl barley, water, poultry seasoning, salt

Taken from recipeland.com/recipe/v/barley-shiitake-mushroom-soup-5129 (may not work)