Asian Mushroom Barley And Vegetable Soup - cooking recipe

Ingredients

6 dried Chinese mushrooms
2 leeks, finely sliced
1 garlic clove, chopped
1 teaspoon gingerroot, grated
1 stalk celery, diced
1 carrot, diced
1 liter chicken stock or 1 liter vegetable stock
1 tablespoon light soy sauce
1/2 cup pearl barley

Preparation

Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
Drain but reserve the liquid.
Discard mushroom stems and thinly slice the cups.
Heat a small amount of oil in saucepan.
Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
Boil gently for 30 minutes until the barley is plump.