Mushroom-Barley Soup

I always find that musrhoom-barley soup is about the warmingest, fillingest, most comfortingly savory soup there is. It perfectly fits that gap between soup and stew. It’s the missing link!

1/2 ounce dried porcini mushrooms
Bouillon for 9 cups of broth
1/4 cup olive oil
1 organic onion
2 organic shallots
1 pound cremini mushrooms
2 organic carrots
3 cloves of garlic
1/2 cup pearled barley
1 bay leaf
1/4 teaspoon dried thyme

Heat up a bowl with a cup and a half of broth and the dried mushrooms, and let soak for about twenty minutes or until soft. Chop the mushrooms, setting the broth aside.

Chop the onion, shallots, garlic, and carrots. In a heavy-bottomed pot over medium-high heat, sauté until the onion and shallots are translucent. Chop the cremini mushrooms and add them to the pot with a pinch or two of salt and cook 8-10 minutes, until tender.

Add the rest of the broth and strain the reserved mushroom-soaking broth into it. Throw in the barley, herbs, porcinis, and another teaspoon of salt. Bring to a boil and then reduce to a simmer. Cook for 45-50 minutes, until the barley is tender; remove the bay leaf, taste and adjust seasonings, and serve.