Wild Mushroom-Barley Soup

• 1/4 ounce dried porcini or shiitake mushrooms
• 1 cup boiling water
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1/2 cup finely chopped fennel or celery
• 1/2 pound cremini or white mushrooms, sliced
• 1 teaspoon minced garlic
• 2 teaspoons chopped oregano or thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 cup chopped seeded tomato
• 1 tablespoon dry sherry
• 1/2 cup uncooked quick-cooking barley

1. Combine porcinis and 1 cup boiling water in a bowl; cover and let stand 20 minutes or until tender. Drain porcinis in a colander over a bowl, reserving liquid. Line a strainer with a paper towel, and pour porcini liquid through strainer; reserve liquid. Rinse porcinis thoroughly; finely chop.
2. Heat oil in a large saucepan over medium heat. Add onion and fennel; cover and cook 5 minutes or until softened. Add creminis, garlic, oregano, salt, and pepper; cook 3 minutes or until creminis release moisture.
3. Stir broth, tomato, sherry, barley, chopped porcinis, and reserved porcini liquid into cremini mixture; bring to a boil. Reduce heat; simmer 10 to 12 minutes or until barley is tender. Divide soup evenly among 4 bowls.

porcini, boiling water, olive oil, onion, fennel, cremini, garlic, oregano, salt, freshly ground black pepper, chicken broth, tomato, sherry, barley

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