Dried Mushroom Soup with Barley

I'm in the process of kicking a cold, so I have really been in the mood for a warming, brothy soup. I've made this one before, and I love it. It's a little time consuming because of the dried mushrooms, but it is well worth the effort. Plus this soup is extremely healthy, and the boyfriend likes it! I've included the recipe below. It's in the Moosewood Low Fat Favorites cookbook. Enjoy!

Dried mushroom soup with barley
Serves 4 - 8

1/2 oz. dried mushrooms -- shiitake, porcini, chanterelle, etc.
6 cups boiling water
1 tsp veg oil
2 cups chopped onion
2 garlic cloves, pressed or minced
1 cup finely chopped celery
1 cup peeled and finely chopped carrots
3 cups sliced mushrooms
1/4 cup soy sauce
pinch dried thyme
1/4 tsp ground black pepper
1/2 cup raw pearl barley
1/4 cup dry sherry or 2 tsp honey (optional - I omitted it)
salt and pepper, to taste

In a saucepan, cover the dried mushrooms with 6 cups of boiling water. Simmer for 15 minutes. Remove from the heat and set aside for at least 15 minutes.

Meanwhile, warm the oil in a soup pot on low heat. Add the onions and garlic, cover, and cook for 5 minutes, stirring occasionally. Add the celery and carrots and cook for 5 minutes, stirring occasionally. Add fresh mushrooms, increase the heat to medium, and cook, stirring continuously for about 3 minutes, until the mushrooms begin to release their juices. Remove from the heat and set aside.

Drain the dried mushrooms, reserving the mushroom stock. Cut off and discard any tough stems, then rinse and chop the mushrooms. Strain the stock through a sieve or a paper filter. Add enough water to the stock to make 7 cups of liquid. Add the chopped dried mushrooms, mushroom stock, soy sauce, thyme, pepper, barley, and optional sherry or honey to the pot sauteed vegetables. Bring to a boil and then cover, reduce the heat, and simmer for 45 minutes.

When ready to serve, add salt and pepper to taste. Add more water if it's reduced down and become too thick.