Mushroom-Barley Soup

 

1

oz dried mushrooms

3

cups boiling water

4

carrots, chopped

2

large onions, chopped

2

ribs celery, chopped

12

oz cremini or button mushrooms, stems removed, sliced

1 1/2

tsp dried oregano, crushed

5

cups vegetable broth

1

cup barley

1/4

tsp salt

• 1 Place the dried mushrooms in a small bowl and cover with the water. Let stand for 15 minutes.
• 2 Meanwhile, coat a large saucepan or Dutch oven with cooking spray. Add the carrots, onions, and celery. Coat lightly with cooking spray and set over medium heat. Cook, stirring occasionally, for 3 minutes. Add the sliced mushrooms and oregano. Cook, stirring occasionally, for 6 minutes, or until the vegetables are soft. Add the broth, barley, and salt. Cook for 10 minutes.
• 3 Line a sieve with a coffee filter or paper towel. Strain the dried mushroom water into the pot. Remove and discard the filter or paper towel. Rinse the dried mushrooms under running water to remove any grit. Chop and add to the pot.
• 4 Cook for 20 minutes, or until the barley is tender.