Mushroom-Barley Soup

1. 1

   Soak the porcini in 1 quart of very hot water.

2. 2

   Put the olive oil in a medium saucepan and turn the heat to high.

3. 3

   Add the shiitakes and carrots and cook, stirring occasionally, until they begin to brown.

4. 4

   Add the barley and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper.

5. 5

   Remove the porcini from their soaking liquid (do not discard the liquid); sort through and discard any hard bits.

6. 6

   Add the porcini to the pot and cook, stirring, for about a minute.

7. 7

   Add the bay leaf, the mushroom-soaking water, and 5 cups additional water (or stock if you prefer).

8. 8

   Bring to a boil, then lower the heat and simmer until the barley is very tender, 20 to 30 minutes.

9. 9

   If the soup is very thick, add a little more water.

10. 10

    Add the soy sauce, then taste and add more salt if necessary and plenty of pepper.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

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