Wild Mushroom And Barley Soup

• 1 liter water or 4 1/4 cups water
• 30 g dried mushrooms or 1 1/2 ounces dried mushrooms, any variety
• 1 tablespoon butter
• 1 onion, finely diced
• 1 stalk celery, finely diced
• 1 carrot, finely diced
• 1/4 cup sherry wine
• 1/2 1/2 liter vegetable stock or 1/2 liter chicken stock
• 1 cup pearl barley
• 2 teaspoons thyme, chopped

1. Heat water to steaming and add mushrooms.
2. Cover and let stand for at least 20 minutes until soft.
3. Strain, reserve broth and chop mushrooms.
4. Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
5. Add celery and carrots, cook 5 minutes.
6. Add mushrooms, cook 2 minutes.
7. Add Sherry and cook until almost evaporated.
8. Stir in mushroom broth (reserved liquid from soaking), stock & barley.
9. Simmer 30 minutes until almost tender.
10. Stir in thyme, salt & pepper.
11. Simmer 5 to 10 minutes until tender.
12. For Vegetarian use the Vegetable stock.

water, mushrooms, butter, onion, celery, carrot, sherry wine, vegetable stock, pearl barley, thyme

Taken from www.food.com/recipe/wild-mushroom-and-barley-soup-141880 (may not work)