Vegetable Barley Soup

• 3 cups water
• 12 cup pearl barley
• 14 ounce dried porcini mushrooms
• 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, thinly sliced
• 2 sprigs fresh thyme
• 6 cups vegetable stock or 6 cups beef stock
• 2 tablespoons dry sherry
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 teaspoons red wine vinegar
• 14 cup minced fresh flat-leaf parsley
• parmesan cheese, curls

1. In a saucepan, bring water and barley to a simmer over medium heat; simmer, uncovered, until almost tender, 10-15 minutes; drain and set aside.
2. Meanwhile, in a small bowl, soak porcini mushrooms in boiling water until softened, about 30 minutes.
3. Using a slotted spoon, gently lift mushrooms from liquid and swish in a bowl of cold water to remove any clinging sand or dirt; chop and set aside.
4. Pour mushroom liquid through a sieve lined with a coffee filter into a small bowl and set aside.
5. In a big pot, heat oil over medium heat; add in celery, carrots, and onion; saute until golden, 6-8 minutes.
6. Add in cremini and porcini mushrooms; saute until mushrooms have released their liquid and are browned, about 10 minutes.
7. Add in thyme, stock, reserved mushroom liquid, sherry, barley, salt, and pepper; bring to a boil.
8. Decrease heat and simmer, stirring occasionally, until vegetables and barley are tender, 10-15 minutes.
9. Taste and adjust seasoning with salt and pepper, if needed.
10. Ladle into heated bowls and garnish with parsley and cheese curls.

water, pearl barley, porcini mushrooms, boiling water, olive oil, stalks celery, carrots, onion, cremini mushrooms, thyme, vegetable stock, sherry, salt, ground black pepper, red wine vinegar, parsley, parmesan cheese

Taken from www.food.com/recipe/vegetable-barley-soup-415260 (may not work)