Categories: Soup

Ingredients

• 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 reemoved, sliced
• 1 1/2 tsp. dried oregano, crushed
• 5 cups vegetable broth
• 1 cup barley
• 1/4 tsp salt

Directions

1. Place the dried mushrooms in a small bowl and cover with the water. Let stand for 15 minutes. Meanwhile, coate 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 teh 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. Line a sieve with a coffee filter or paper towel. Strin the dried mushroom water into the pot. Remove and discard teh filter or paper towel. Risne the dried mushrooms under running water to remove any grit. Chop and add to the pot. Cook for 20 minutes, or until the barley is tender.

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