Mushroom And Barley Soup

1. 1

   In a medium bowl, soak porcini mushrooms in hot water for 20 minutes.

2. 2

   Meanwhile, in a large stock pot or dutch oven, heat the olive oil over medium heat and saute the onion, carrots, celery and bay leaf until softened. About 5 minutes.

3. 3

   Add the crimini mushrooms and the thyme.

4. 4

   Cook until the mushrooms soften and give off their liquid, about 5 or 6 minutes.

5. 5

   Season with salt and pepper, to taste.

6. 6

   Fish the porcini mushrooms out of the soaking liquid with a slotted spoon and chop roughly.

7. 7

   Strain the liquid through a fine mesh sieve or a piece of cheesecloth to catch any grit that has collected on the bottom of the bowl.

8. 8

   Add the soaking liquid to the pot along with the beef stock and barley.

9. 9

   Bring to a boil, reduce head to a medium simmer until barley is tender, about 40 minutes.

10. 10

    Stir in parsley and serve immediately.

* Per serving · 4 servings · Values may vary.