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Filling and good for you. I also add grilled boneless chicken breast cut into chunks toward the end and have chicken/mushroom barley. Very good weeknight dinner. It gets better the next day.

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  • 1 ounce dried porcini mushrooms or other dried mushrooms
  • 1 cup boiling-hot water if using dried mushrooms
  • 6 garlic cloves, chopped fine
  • 1/4 cup olive oil
  • 3 medium onions, chopped fine
  • 2 pounds assorted mushrooms, sliced thin (baby bella, shiitake, white, etc)
  • 1 tablespoon soy sauce
  • 1/2 cup medium-dry Sherry
  • 5 cups chicken broth & 5 cups water
  • 1 cup pearl barley
  • 8 carrots, sliced diagonally 1/2 inch thick
  • 1/2 teaspoon dried thyme, and dried rosemary, crumbled
  • 1/3 cup minced fresh parsley leaves



Step 1

In a small bowl soak dried mushrooms (if using) in the boiling water 20 minutes and transfer to a cutting board, reserving liquid. Discard stems of shiitake (if using) and slice mushrooms thin. Strain reserved liquid into another small bowl.
In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until golden. Add onions and cook, stirring, until pale golden. Add all mushrooms, dried mushrooms (if using), and soy sauce and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until evaporated.
Add broth, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture and simmer, covered, 1 hour. Season soup with salt and pepper. Soup may be prepared up to this point 4 days ahead (cool uncovered before chilling covered.)
Just before serving, stir in parsley.

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