# 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 and 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 and 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
# Step-by-step guide:
01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Let soak for 20 minutes until softened. Drain, reserving the soaking liquid, and slice the rehydrated mushrooms. Strain the soaking liquid through a fine-mesh sieve or cheesecloth to remove any sediment.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in the fresh sliced mushrooms and rehydrated shiitake mushrooms. Cook for approximately 5 minutes, stirring occasionally, until mushrooms begin releasing their liquid.
05 - Add pearl barley, reserved mushroom soaking liquid, and vegetable broth to the pot. Stir in bay leaves, dried thyme, dried parsley, salt, and pepper to combine.
06 - Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until barley becomes tender and fully cooked.
07 - Remove bay leaves from the soup. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into individual bowls and garnish with fresh chopped parsley if desired. Serve hot.
