Mushroom and Barley Soup

2 oz. dried mushrooms, preferably an assortment  (such as  porcini, shiitakes, oyster mushrooms, or chanterelles)

2 cups warm water

3 Tbsp. butter or olive oil

1 cup pearl barley

1 stalk celery

1 leek, white part only, split lengthwise, cut into 1/2 inch slices,

    washed and dried (or 2 shallots, diced)

1 onion

1 carrot

1 turnip

2 cloves garlic, finely chopped

6 sage leaves, finely chopped (reserve stems for herb sachet)

3/4 lb. assorted fresh mushrooms, washed and halved or quartered

3 1/2 quarts low-sodium vegetable, beef or chicken broth

Herb sachet (6 sage stems, 4 sprigs parsley, 2 sprigs thyme, 1 bay leaf,

1/4 tsp. coriander seeds, 1/4 tsp. fennel seeds, 1/4 tsp. black peppercorns, tied in cheesecloth)

Salt and freshly ground pepper

 

Soak dried mushrooms 30 minutes or more in a bowl with two cups of warm water.  Remove mushrooms from soaking liquid,  rinse off any remaining grit and discard soaking water.  Wrap mushrooms in paper towel and gently squeeze out excess water. 

 

Dice all vegetables in 1/2 inch dice.  Warm 1 Tbsp. butter or oil in small pan over medium heat.  When hot, add barley.  Cook, stirring regularly, for about five minutes, or until grains are lightly toasted.  Remove pan from heat and set aside.

 

Warm remaining 2 Tbsp. butter or oil in a stockpot over medium heat.  Add vegetables and cook, stirring, until vegetables soften but do not brown, about 10 minutes.  Add sage and all the mushrooms.  Continue to cook just until the mushrooms release their moisture, a matter of minutes.  Stir in 3 quarts of  stock and add herb sachet and barley.  Bring to a boil, lower heat to simmer gently, and cook until barley is tender, about 1 hour and 10 minutes.  Salt and pepper to taste.  Add remaining 2 cups broth, if not soupy enough, or add it the next day, as  barley continues to soak up broth and the soup gets thicker after refrigeration.  Keeps very well in the refrigerator for three to four days.