Vegetable Barley Soup

In '300 Sensational Soups' by Carla Snyder and Meredith Deeds. If not using homemade stock, be sure to purchase a low-sodium brand.

• Ready In: 1 hr 48 mins
• Serves: 6-8

Ingredients

• 3  cups water
• 1⁄2 cup pearl barley
• 1⁄4 ounce dried porcini mushrooms
• 1⁄2 cup boiling water
• 2  tablespoons olive oil
• 2  stalks celery, thinly sliced
• 2  carrots, thinly sliced
• 1  large onion, chopped
• 12  ounces cremini mushrooms, thinly sliced
• 2  sprigs fresh thyme
• 6  cups  vegetable stock or 6  cups  beef stock
• 2  tablespoons dry sherry
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  teaspoons red wine vinegar
• 1⁄4 cup  minced fresh flat-leaf parsley
•  parmesan cheese, curls

Directions

1. In a saucepan, bring water and barley to a simmer over medium heat; simmer, uncovered, until almost tender, 10-15 minutes; drain and set aside.
2. Meanwhile, in a small bowl, soak porcini mushrooms in boiling water until softened, about 30 minutes.
3. Using a slotted spoon, gently lift mushrooms from liquid and swish in a bowl of cold water to remove any clinging sand or dirt; chop and set aside.
4. Pour mushroom liquid through a sieve lined with a coffee filter into a small bowl and set aside.
5. In a big pot, heat oil over medium heat; add in celery, carrots, and onion; saute until golden, 6-8 minutes.
6. Add in cremini and porcini mushrooms; saute until mushrooms have released their liquid and are browned, about 10 minutes.
7. Add in thyme, stock, reserved mushroom liquid, sherry, barley, salt, and pepper; bring to a boil.
8. Decrease heat and simmer, stirring occasionally, until vegetables and barley are tender, 10-15 minutes.
9. Taste and adjust seasoning with salt and pepper, if needed.
10. Ladle into heated bowls and garnish with parsley and cheese curls.