“Mushroom Barley Soup”

Ingredients:

      1/4 Cup Barley
      1/4 Cup Dried Mushrooms
      1 Small Onion
      1 Small Carrot
      1 Celery Stalk
      1 Small Leek
      2 Potatoes
      1 Large Garlic Clove
      10 Oz Fresh Mushrooms
      A Few Scallion Leaves
      A Few Parsley Stems
      A Few Dill Stems
      Bay Leaf
      Salt
      Pepper
      Olive Oil

Preparation:

Rinse and soak the barley and the dried mushrooms for an hour. Chop the onion, Potatoes, carrot, celery and leek. Crush the garlic and chop the scallions,parsley and dill.
Sautee the onion to sweat and add the bay leaf, salt and pepper. Add the leeks and stir while cooking for 2 minutes. Add the celery and carrots and cook on low heat to soften. Drain the mushrooms and save the water, add to the pot with the fresh mushrooms. keep cooking for 3 more minutes. Drain the barley and add to the pot. Add the the mushroom water with fresh water ( about 5 cups all together). Bring to boil and simmer until the potatoes and barley are soft. Remove the bay leaves, add the scallion, parsley, and dill. Serve.