Serves: 8
Total Calories: 104

1 cup pearl barley (quick cooking)
3 cups water
1 ounce dried wild mushrooms soaked in 1 cup hot water for at least 30 minutes
2 tablespoons olive oil
1 onion diced
2 carrots chopped
3 stalks celery chopped
2 bay leaves
1 tablespoon fresh thyme leaves or 1 tsp dried
12 ounces fresh mushrooms sliced
1 teaspoon salt
8 cups vegetable broth
1/2 cup red wine
1/4 cup chopped parsley
fresh ground pepper

Cook barley until water is absorbed. The time on this varies from brand to brand, from between half an hour to 1 hour. Set aside. Meanwhile, soak mushrooms. Using your fingers, lift the reconstituted wild mushrooms out of the water, squeezing the liquid back into the bowl to be used later. Rinse mushrooms thoroughly and chop. Strain their soak - ing broth through a tight strainer or sieve, saving it for the soup. In large heavy pot, heat olive oil over medium heat. Add onion, and sauté a couple of minutes, then add carrots, celery, bay leaves, and thyme. Cook, stirring frequently, until the celery and carrots have softened a bit. Add the sliced fresh mushrooms and cook a couple of minutes until softened. Add the chopped wild mushrooms and salt and cook a few more minutes. Then add the cooked barley, the vegetable broth, the reserved mushroom broth, and the wine. Bring to a simmer, lower heat, and cover loosely. Cook, stirring frequently, about 1 hour more. Add the parsley, remove from heat, and grind in fresh pepper.

Nutritional Facts:

Serves: 8
Total Calories: 104
Calories from Fat: 30

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