Mushroom And Barley Soup

• 2 ounces dried porcini mushrooms
• 3 1/2 cups hot water
• 1/4 cup extra virgin olive oil
• 1 onion medium, chopped
• 2 carrots medium, peeled and diced
• 2 ribs celery, diced
• 1 fresh bay leaf
• 1 pound crimini mushrooms cleaned and sliced
• 2 teaspoons fresh thyme chopped
• 1 quart beef stock
• 1/2 cup pearl barley
• 1/4 cup parsely flat-leaf, chopped
• cracked pepper

1. In a medium bowl, soak porcini mushrooms in hot water for 20 minutes.
2. Meanwhile, in a large stock pot or dutch oven, heat the olive oil over medium heat and saute the onion, carrots, celery and bay leaf until softened. About 5 minutes.
3. Add the crimini mushrooms and the thyme.
4. Cook until the mushrooms soften and give off their liquid, about 5 or 6 minutes.
5. Season with salt and pepper, to taste.
6. Fish the porcini mushrooms out of the soaking liquid with a slotted spoon and chop roughly.
7. Strain the liquid through a fine mesh sieve or a piece of cheesecloth to catch any grit that has collected on the bottom of the bowl.
8. Add the soaking liquid to the pot along with the beef stock and barley.
9. Bring to a boil, reduce head to a medium simmer until barley is tender, about 40 minutes.
10. Stir in parsley and serve immediately.

porcini mushrooms, water, extra virgin olive oil, onion, carrots, celery, bay leaf, mushrooms, thyme, beef, pearl barley, cracked pepper

Taken from www.yummly.com/recipe/Mushroom-and-Barley-Soup-1119052 (may not work)