Mushroom-Barley Soup

• 2 ounces dried mushrooms, such as morels, chanterelles, shiitake, sliced
• 4 tablespoons olive oil
• 2 celery ribs, diced
• 1 medium yellow onion, peeled and chopped
• 1 carrot, peeled, trimmed, and diced
• 1 lb white mushrooms or 1 lb cremini mushroom, cleaned and sliced
• 34 cup pearl barley
• salt & freshly ground black pepper
• 1 leaf fresh parsley, chopped

1. Put dried mushrooms and 4 cups hot water into medium bowl, cover, and set aside until mushrooms are hydrated, about 30 minutes.
2. Lift mushrooms from soaking liquid with a slotted spoon, transfer to a plate, and set aside.
3. Strain soaking liquid through a double layer of find cheesecloth or a paper coffee filter into another bowl and set aside.
4. Heat oil in a medium pot over medium heat.
5. Add celery, onions, and carrots and cook until onions are soft, 8-10 minutes.
6. Add fresh mushrooms, increase heat to medium-high, and cook, stirring often, until mushrooms begin to fry, 5-8 minutes.
7. Add hydrated mushrooms, strained soaking liquid, and 6 cups water and bring to a boil.
8. Add barley, reduce heat to medium, and simmer, stirring occasionally, until barley is soft, about 45 minutes.
9. Season to taste with salt and pepper.
10. Add parsley just before serving.

mushrooms, olive oil, celery, yellow onion, carrot, white mushrooms, pearl barley, salt, parsley

Taken from www.food.com/recipe/mushroom-barley-soup-281225 (may not work)