Two-Mushroom Barley Soup
| Yield: | 6 Servings |
| Categories: |
| 1 | oz | Mushrooms, dried (porcini or shiitake) (30g) |
| 4 | md | Carrots |
| 8 | c | Button mushrooms (2L) |
| 2 | tb | Vegetable oil (25ml) |
| 2 | md | Onions, finely chopped |
| 3 | Cloves garlic, minced | |
| 1 1/4 | ts | Dried thyme (6ml) |
| 3/4 | ts | Dried sage, crumbled (4ml) |
| 1/2 | ts | Pepper (2ml) |
| 1/4 | ts | Salt (1ml) |
| 2 | tb | Tomato paste (25ml) |
| 2 | tb | Soy sauce (25ml) |
| 1 | tb | Balsamic vinegar, or red wine vinegar (15ml) |
| 1 | c | Barley (250ml) |
| 6 | c | Chicken stock, or vegetable broth (1.5L) |
| 3 | c | Water (750ml) |
| 4 | c | Spinach, packed, fresh (1L) |
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