Okay seriously, what is better than a lovely bowl of hot soup on a damp winter afternoon? One you made yourself with barley you bought out of your bulk bins, that's what! :)Mushroom Barley Soup
3 c. boiling water
1/2 oz. dried porcini mushrooms
3 Tbs. olive oil
1 medium onion, diced
2 large carrots, cut into coins
2 stalks celery, diced
2 medium portobello mushroom caps, cut into 1/2" dice (I scrape out the gills)
1 clove garlic, minced
1 Tbs. dried parsley (or fresh, yo!)
1 tsp. dried thyme
4 cups vegetable broth
1 c. barley
2 Tbs. soy sauce
1/2 c. frozen corn (or fresh!)
salt & pepper to taste
Soak dried mushrooms in boiling water for about 10 minutes. Meanwhile, in a medium stock pot, saute onions, carrots, celery, and portobellos in oil with a little salt & pepper until they're starting to get tender. Add garlic, parsley and thyme, and cook another minute or so, then add porcinis and their soaking liquid and all the rest of the ingredients. Bring to a boil, then reduce heat a little and simmer, partially covered, until barley is cooked, about 30 minutes. Season with more salt& pepper to taste. (For a thinner soup you can use less barley - like 1/2 cup.)
ENJOY!
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