Barley Mushroom Soup

Step 1: Dried Mushrooms ... The first thing is to re-constitute the mushrooms. Add 1 cup of very hot water (doesn't have to be boiling), but hotter the better to a bowl, along with the mushrooms. Cover and let it set at least 15-20 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board; and rough chop. Then, strain the mushroom liquid; and, set to the side.

Note - Mushrooms: I often find a mix right at the grocery store in pint boxes; cleaned and trimmed. These were great; but, you can usually find them bulk at farmers markets; or, health food stores like Whole Foods, etc. I always try to use what looks fresh; and what is in season

Step 2: Base ... In a large soup pot, add the olive oil and butter; and, bring to medium high heat. Add the fresh mushrooms; and, saute 4-5 minutes, until they begin to brown. Then, add the onions, a pinch of salt and pepper; and, stir to combine - cook a couple of minutes. Then, add the garlic, dried mushrooms, soy sauce, dried thyme, rosemary; and, mix.

Note: To keep it vegetarian; use vegetable broth. But, a mix (half and half) chicken/beef broth is also really good; and, it actually makes the soup a bit richer. Both are just as good

Step 3: Broth ... Add the vegetable broth (or a mix), reserved mushroom liquid, water, and barley. Bring to medium high heat; just under a boil - then, reduce to a simmer. Cook approximately 45 minutes, until the barley is tender. About half way through cooking; check the seasoning; and, adjust if necessary. Soy is very salty; so, you will probably just need to add some extra pepper if anything.

Step 4: Finish, Serve, and ENJOY! ... Add the parsley; and, stir. Then, ladle the soup in your favorite bowl; and, garnish with a dollop of creme fraiche and chives. Serve with crusty bread to dip in the warm soup.