# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Mushrooms
06 - 14 ounces mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
07 - 1 ounce dried porcini mushrooms, rinsed
→ Grains
08 - 2/3 cup pearl barley, rinsed
→ Liquids
09 - 6 cups vegetable broth
10 - 1 tablespoon soy sauce
11 - 1 bay leaf
→ Herbs & Seasoning
12 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
13 - 1/4 teaspoon freshly ground black pepper
14 - Salt, to taste
15 - 2 tablespoons fresh parsley, chopped, for garnish
# How to Make It:
01 - Place dried porcini mushrooms in a heatproof bowl and cover with 1 cup boiling water. Let soak for 10 minutes. Remove mushrooms, chop finely, and reserve soaking liquid, straining out grit.
02 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until aromatic.
04 - Add all fresh and rehydrated mushrooms to the pot. Cook for 5 to 7 minutes, stirring occasionally, until mushrooms brown and release juices.
05 - Stir in pearl barley, then add vegetable broth, reserved porcini soaking liquid, soy sauce, bay leaf, thyme, and black pepper. Mix thoroughly.
06 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes. Stir occasionally until barley is tender and liquid slightly thickens.
07 - Remove bay leaf. Taste and add salt as needed.
08 - Ladle soup into bowls and garnish with fresh parsley. Serve hot with rustic bread if desired.
