Mushroom Barley Soup

  • 1/4 oz dried mushrooms such as porcini or shitake
  • 1 cup hot water

    Combine and let stand until mushrooms are softened - about 20 minutes.
    Remove mushrooms and squeeze dry with paper towel.
    Reserve soaking liquid.
    Dice mushrooms finely and reserve.

  • 1 tablespoon butter
  • 2 tablespoon vegetable oil
  • 5 oz chopped mushrooms (button or portabella)
  • 1 small leek, diced (white part only)
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 1/3 cup pearl barley
  • 4 cups beef or vegetable stock

    Heat butter and vegetable oil over medium heat.
    Add vegetables and cook, stirring until tender but not browned, 5-10 minutes.
    Increase heat slightly and add barley. Cook, stirring until lightly toasted, about 5 minutes.
    Stir in the reserved diced mushrooms, soaking liquid and stock.
    Bring to a boil, reduce heat and simmer partially covered until barley is tender, about 40 minutes.
    Season with fresh dill, salt and black pepper.