Recipe: Mushroom Barley Soup

Nice for a snowy winter day.

10 oz. baby bella mushrooms, stemmed and sliced thinly
1 oz. dried porcini mushrooms, soaked in 1 c. water until softened
1 medium onion, diced
1 handful baby carrots, sliced
1/2 cup canned diced tomatoes
1 cup pearl barley
1/2 tsp dried thyme
salt & pepper
5 cups vegetable or beef stock, or water

Saute onion and carrot in oil 4-5 minutes, then add sliced mushrooms. Cook until mushroom liquid is almost gone, then add barley. Cook until barley is almost brown, then add tomatoes and thyme. Reserving porcini soaking liquid, chop porcinis roughly and then add both to pot, with salt and pepper. Add stock. Bring to boil, then simmer until barley is tender, 20-30 minutes.