Barley Soup With Mushroom Fumet

• 3 ounces dried mushrooms
• 6 cups water
• 2 tablespoons olive oil
• 23 cup chopped celery
• 12 cup chopped onion
• 12 cup chopped carrot
• 1 cup pearl barley
• salt and pepper
• 1 bunch parsley, chopped
• 4 leaves fresh basil

1. In saucepan, combine mushrooms with water and bring to a boil.
2. Remove from heat and let stand 30 minutes.
3. Drain well, reserving liquid.
4. In a pot, heat oil.
5. Saute onions, celery, and carrots until browned, about 5 minutes.
6. Stir in barley until well coated.
7. Stir in reserved mushroom liquid and salt and pepper to taste.
8. Bring to a boil.
9. Reduce heat and simmer 20 minutes.
10. Chop reserved mushrooms and stir into soup.
11. Simmer until barley is tender.
12. Stir in parsley.

mushrooms, water, olive oil, celery, onion, carrot, pearl barley, salt, parsley, fresh basil

Taken from www.food.com/recipe/barley-soup-with-mushroom-fumet-509833 (may not work)