Mushroom Barley Soup

• 13 cup dried mushrooms like porcini
• 2 tablespoons oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1/2 pound white mushrooms, washed, trimmed and coarsely cut
• 1/2 pound shiitake, cremini, portobello or other mushrooms, washed, trimmed and coarsely cut
• 1/2 cup pearled barley
• 6 cups no-salt-added beef broth or stock
• 3 tablespoons dry sherry
• Salt and pepper to taste
• 1 tablespoon wine vinegar

1. Cover dried mushrooms with 1 cup hot water, and set aside for 20 minutes.
2. Drain, reserving liquid.
3. Finely chop mushrooms.
4. Heat oil in heavy-bottomed deep pot.
5. Saute onions and carrots over medium heat until onions begin to color.
6. Add garlic, and saute for 30 seconds.
7. Add fresh mushrooms, and saute for 5 minutes, until they begin to release liquid.
8. Raise heat and add barley; saute until it begins to color.
9. Add broth and sherry.
10. Strain mushroom-soaking liquid and add to pot along with reconstituted mushrooms.
11. Season with salt and pepper, and simmer for about 40 minutes, until barley is tender.
12. Stir in vinegar; adjust seasonings and serve.

mushrooms, oil, onion, carrot, garlic, white mushrooms, shiitake, barley, nosalt, sherry, salt, wine vinegar

Taken from cooking.nytimes.com/recipes/1762 (may not work)