Mushroom-Barley Soup

• 3/4 ounce dried porcini (about 3/4 cup)
• 2 tablespoons olive oil
• 1/4 pound shiitake or button (white) mushrooms, stemmed and roughly chopped
• 2 medium carrots, sliced
• 3/4 cup pearled barley
• Salt and freshly ground black pepper
• 1 bay leaf
• 1 tablespoon soy sauce

1. Soak the porcini in 1 quart of very hot water.
2. Put the olive oil in a medium saucepan and turn the heat to high.
3. Add the shiitakes and carrots and cook, stirring occasionally, until they begin to brown.
4. Add the barley and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper.
5. Remove the porcini from their soaking liquid (do not discard the liquid); sort through and discard any hard bits.
6. Add the porcini to the pot and cook, stirring, for about a minute.
7. Add the bay leaf, the mushroom-soaking water, and 5 cups additional water (or stock if you prefer).
8. Bring to a boil, then lower the heat and simmer until the barley is very tender, 20 to 30 minutes.
9. If the soup is very thick, add a little more water.
10. Add the soy sauce, then taste and add more salt if necessary and plenty of pepper.
11. Serve hot.

porcini, olive oil, shiitake, carrots, barley, salt, bay leaf, soy sauce

Taken from www.epicurious.com/recipes/food/views/mushroom-barley-soup-386578 (may not work)