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1
Place the porcinis in a bowl and cover with the water.
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2
Let soak at room temperature for 30 minutes to soften.
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3
Trim away and discard all but 1/2 inch of the green part from the leeks.
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4
Split the leeks lengthwise and rinse them well under cold running water to remove the grit.
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5
Drain and cut into 1/4-inch dice.
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6
Melt the butter in a medium-size saucepan over medium heat.
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7
Add the carrots, onions, leeks, and garlic.
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8
Saute, stirring occasionally, until the onions and leeks are wilted and very lightly browned, about 10 minutes.
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9
Stir in the flour and cook, stirring constantly, for 5 minutes.
-
10
The flour may brown slightly.
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11
Whisk in the chicken stock and increase the heat to high.
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12
While the soup comes to a boil, lift the mushrooms from the soaking liquid with a slotted spoon and set aside.
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13
Strain the liquid into the soup through a strainer lined with several layers of cheesecloth and continue to bring to a boil.
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14
Add the bay leaves.
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15
Rinse the soaked mushrooms and remove and discard any hard or gritty parts (see Notes).
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16
Chop the mushrooms coarsely and add them to the soup.
-
17
Add the barley and simmer, uncovered, stirring occasionally, until the barley is tender, about 45 minutes.
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18
Remove and discard the bay leaves.
-
19
Season with salt and freshly ground pepper and serve.
