# What You Need:
→ Mushrooms
01 - 1 ounce dried shiitake mushrooms
02 - 8 ounces white mushrooms, sliced
→ Grains
03 - 3/4 cup pearl barley, rinsed
→ Aromatics & Vegetables
04 - 2 tablespoons olive oil
05 - 1 medium onion, diced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
→ Broth & Seasonings
09 - 8 cups low-sodium vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Let soak for 20 minutes. Drain, reserving the soaking liquid, and slice the mushrooms. Strain the soaking liquid through a fine sieve to remove grit.
02 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in fresh mushrooms and rehydrated shiitake mushrooms. Cook for about 5 minutes until mushrooms begin to release their juices.
05 - Add pearl barley, reserved mushroom soaking liquid, and vegetable broth. Stir in bay leaves, thyme, parsley, salt, and pepper.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until barley is tender.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.
