Ingredients
Method
- In a small bowl, cover the dried porcini mushrooms in the boiling water. Let stand 10 minutes. Strain through a coffee filter, reserving the liquid. Rinse and chop the rehydrated mushrooms.
- Heat a layer of oil in a large soup pot over medium heat. Add the onion, celery, and carrot. Season lightly with salt and pepper to taste. Cook until softened, stirring frequently, about 8 minutes.
- Add in the fresh and rehydrated mushrooms, season with salt and pepper, and cook until mushrooms soften, about 5 minutes. Stir in the garlic and cook, stirring constantly, 1 minute.
- Add the 8 cups of water or stock, the reserved mushroom liquid, Worcestershire or soy sauce, and barley. Bring to a boil over medium-high heat, then reduce to low and simmer, partially covered, 50 to 60 minutes until the barley is tender, stirring occasionally.
- Season to taste and serve hot.
Notes
For kosher observance with a meat meal, note that Worcestershire sauce contains anchovies.