(ps – a dollop of sour cream on this soup when you serve it would be great....Also, maybe a sprinkle or two of dill….maybe a squeeze or two of lemon juice to brighten the flavors right at the end…. )
1 C (1 ounce) dried porcini mushrooms
1 T olive oil
3 small shallots, minced
1 medium onion, minced
1 clove garlic, minced
½ - 1 t dried thyme
½ C white wine
2 quarts vegetable broth (Use the best quality. You may also use beef or chicken broth here)
½ C pearl barley
Salt and pepper
¾ pound potatoes, peeled and diced
Soak the dried mushrooms in 2 C boiling water for 1 hour. When they are soft, cut them in small pieces. Reserve the liquid for the soup.
Sauté the onions, shallots, garlic and thyme in the olive oil until soft but not brown. Add the wine, broth, barley, mushrooms and the entire 2 Cups of mushroom infused water. Cover and simmer for about 1 hour.
Add the cubed potatoes and cook for another 15 minutes or until potatoes are tender. Season to taste with salt and pepper.
Tracy's Living Cookbook