Mushroom Barley Soup - cooking recipe

Ingredients

7 c. chicken broth or vegetable stock
1 oz. dried mushrooms
1/2 c. pearl barley
2 Tbsp. butter or oil
1 large onion, chopped
2 ribs celery, chopped
2 carrots, sliced
1 parsnip, sliced
1 to 3 tsp. soy sauce
3 oz. mushrooms, sliced
1 1/2 c. medium-dry white wine
1 Tbsp. tomato paste
3 Tbsp. fresh dill or 1 Tbsp. dry dill
1/8 tsp. dried basil, dried thyme, dried oregano
salt and pepper
2 bay leaves

Preparation

In saucepan boil 1 cup stock.
Put dried mushrooms in bowl and pour boiling stock over.
Soak 1 hour.
Meanwhile boil another cup of stock.
Add barley, cover and simmer gently until barley is somewhat tender, approximately 25 minutes.
Melt butter in soup pot.
Add onion and cook to soften, about 4 minutes.
Add celery, carrots and parsnip.
Cook 5 minutes.
Add soy sauce and cook until most of it has evaporated, 2 minutes.
Add remaining stock, barley, fresh mushrooms, wine, tomato paste, dill, bay leaves, basil, thyme and oregano.
Bring to boil, cover and simmer gently for 1 hour. Shortly before soup is done, drain dried mushrooms, reserving the liquid.
Cut into pieces and add to soup.
Strain liquid from dried mushrooms and add as well.
Season with salt and pepper to taste. This soup can be refrigerated for several days.
Thin with additional broth or water as necessary.