Vegetable Barley Soup

• 3 cups water
• 12 cup pearl barley
• 14 ounce dried porcine mushroom
• 12 cup boiling water
• 2 tablespoons olive oil
• 2 stalks celery, thinly sliced
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 12 ounces cremini mushrooms, sliced
• 2 sprigs fresh thyme
• 6 cups beef or 6 cups vegetable stock
• 2 tablespoons dry sherry
• 1 teaspoon salt
• 14 teaspoon black pepper
• 2 teaspoons red wine vinegar
• 14 cup minced parsley

1. In saucepan, bring water and barley to a simmer over medium heat.
2. Simmer, uncovered, until almost tender, 10-15 minutes.
3. Drain and set aside.
4. Meanwhile, in a small bowl, soak porcini mushrooms in boiling water until softened, about 30 minutes.
5. Chop and set aside, reserving mushroom liquid.
6. In large pot, heat oil over medium heat.
7. Add celery, carrots and onion; saute until golden.
8. Add mushrooms and saute until mushrooms have released their liquids and are browned.
9. Add thyme, stock, mushroom liquid, sherry, barley, salt and pepper; bring to a boil.
10. Reduce heat and simmer until vegetables and barley are just barely tender.

water, pearl barley, porcine mushroom, boiling water, olive oil, stalks celery, carrots, onion, cremini mushrooms, thyme, beef, sherry, salt, black pepper, red wine vinegar, parsley

Taken from www.food.com/recipe/vegetable-barley-soup-508185 (may not work)