Serves: 4
Total Calories: 226

7 cups water
1/2 cup pearl barley rinsed and drained
1 bay leaf
1 tablespoon dried porcini mushrooms
1 tablespoon dried maitake mushrooms
2 tablespoons extra virgin olive oil
1 cup coarsely chopped onion
1/2 cup coarsely chopped carrot
1/4 cup coarsely chopped celery
2 1/2 cups coarsely chopped portabella mushrooms
2 1/2 cups coarsely chopped white button mushrooms
1/2 cup white wine
1 teaspoon dried thyme
1/4 teaspoon dried sage
3/4 teaspoon sea salt or to taste
pinch black pepper or to taste
1 cup coarsely chopped parsley

1. Bring 4 cups of the water, the barley, and bay leaf to boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered for 30 to 40 minutes, or until the barley begins to soften.

2. Place the dried porcini and maitake mushrooms in a large bowl and set aside. While the barley simmers, boil the remaining water and pour it over the dried mushrooms. Let stand 20 minutes or until the mushrooms are soft.

3. Reserving the soaking water, strain the softened mushrooms through a fine sieve or coffee filter. Add the soaking water to the pot of simmering barley. Slice the mushrooms, and add to them to the pot as well. Cover and continue to simmer until the barley is soft.

4. Heat the oil in a medium-sized skillet over medium heat. Add the onions, carrots, and celery. Sauté, stirring occasionally, for 5 minutes, or until the carrots begin to soften and the ingredients are fragrant.

5. Add the portabella mushrooms, and continue to sauté 3 to 5 minutes, or until they begin to soften. Toss in the button mushrooms, and continue to cook another 3 to 5 minutes.

6. Add the sautéed vegetable-mushroom mixture to the pot, along with the wine, thyme, sage, salt, and pepper. Cover and simmer 5 minutes to blend the flavors.

7. Ladle the soup into bowls, garnish with parsley, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 226
Calories from Fat: 60

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