Mushroom-Barley Soup

• 14 cups chicken stock or canned low-salt chicken broth
• 1 1/4 cups pearl barley
• 3 tablespoons vegetable oil
• 3 cups chopped onions
• 1 pound fresh mushrooms, sliced
• 4 garlic cloves, minced
• 1/3 cup chopped stemmed dried shiitake mushrooms (about 1/4 ounce)
• 2 celery stalks, thinly sliced
• 1 carrot, peeled, thinly sliced
• 1 parsnip, peeled, thinly sliced

1. Combine stock and barley in large pot.
2. Bring to boil.
3. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
4. Heat oil in heavy large skillet over high heat.
5. Add onions; saute 5 minutes.
6. Add fresh mushrooms; saute until brown, about 5 minutes.
7. Mix in garlic.
8. Add sauteed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup.
9. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes.
10. Season with salt and pepper.
11. (Can be made 1 day ahead.
12. Cool slightly.
13. Chill uncovered until cold, then cover and chill.
14. Bring to simmer before serving.)

chicken, pearl barley, vegetable oil, onions, mushrooms, garlic, shiitake mushrooms, celery stalks, carrot, parsnip

Taken from www.epicurious.com/recipes/food/views/mushroom-barley-soup-103869 (may not work)