Ingredients:
1 oz dried porcini mushrooms
1 cup pearl barley
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cups water
2 tbsp olive oil
1 tsp thyme
Salt and pepper to taste
Instructions:
1. Rinse and Rehydrate dried mushrooms by rinsing and then soaking them in warm water for 20 minutes. Drain, saving the broth and chop.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cook until softened.
3. Stir in rehydrated mushrooms, barley, and thyme. Cook for a few minutes.
4. Add the broth from rehydrating and the water and bring to a boil. Reduce heat and simmer for 40 minutes, or until barley is tender.
5. Season with salt and pepper before serving.