Barley and Mushroom Soup

SOAK THE DRIED PORCINI MUSHROOMS:

1. Add dried porcini mushrooms to the boiling water and set aside to steep for 30 minutes. 

SAUTE THE FRESH MUSHROOMS:

1. While the mushrooms are soaking, heat 1 tablespoon of olive oil in a large dutch oven over medium high heat.
2. Add the sliced fresh baby bella and button mushrooms and sprinkle with kosher salt. Stir the mushrooms to combine, and place the lid on the pot.
3. Cook for 2-3 minutes, stirring occasionally until the mushrooms reduce somewhat and start to give up their liquid. About 5 minutes. Transfer the mushrooms and their liquid to a bowl and set aside.

SWEAT THE VEGETABLES:

1. Add the remaining olive oil and heat over medium heat. Stir in the yellow onion, garlic and leek. Sprinkle with remaining kosher salt  and stir to combine. Sweat the vegetables until the onions and leeks are tender and slightly translucent. Do not brown the vegetables.
2. Add the carrots, parsnips and celery and stir to combine. Cover the pot with the lid and simmer the vegetables for 3-4 minutes. (Try not to brown the vegetables.)
3. Using a slotted spoon, scoop the porcini mushrooms from the soaking liquid and roughly chop them. Add the porcini mushrooms to the dutch oven along with the sautéed baby bella and white mushrooms.
4. Stir in the pearl barley, fresh rosemary, bay leaf and vegetable broth. Heat to boiling, cover the pot with the lid and reduce heat to a low simmer. Cook for 40 minutes, stirring occasionally.
5. Add the balsamic vinegar, soy sauce and chopped kale. Simmer for 10 minutes longer. Serve.

TO REHEAT THE SOUP:

1. Barley tends to soak up a lot of broth as it cools. If you find that the liquid has been reduced when you're heating up the leftovers, you can add more broth to the soup. 1-2 cups should be enough. Taste the soup and reseason with additional salt, soy sauce or balsamic vinegar as needed.