2½ pounds fresh mushrooms (a mix of any types)

1 large Spanish onion

1 stalk celery

2 carrots

5 tablespoons oil, divided

10 cups Mushroom Broth or Wild Mushroom Broth (see recipes on pages 9 and 12)

½ dry white wine

2 teaspoons thyme

1 bay leaf

½ teaspoon black pepper

1 cup uncooked pearled barley

½ cup chopped Italian flat-leaf parsley

2 cloves garlic

1 tablespoon balsamic vinegar

• Slice the mushrooms, removing the stems and reserving them. Chop the onion, celery, and carrots.

• In a large soup pot, heat 2 tablespoons of the oil. Add all the mushroom stems and a few of the sliced mushroom caps. Cover on low heat and cook for 5 minutes, until they begin to release juice. Add the broth and wine. Bring to a boil, reduce to a simmer, and cook for 20 minutes.

• Strain the liquid from the soup pot into another container, reserving 8 cups and discarding the rest. Set aside. Heat the remaining oil in the soup pot on medium heat. Add the onions, celery, and carrots, and cook for 4 minutes. Stir in the thyme, bay leaf, and pepper, coating the vegetables. Add the remaining mushroom caps and sauté for 5 minutes. Pour in the reserved broth and add the barley. Bring to a boil, then reduce to a simmer; cook for 1 hour, covered.

• Chop the parsley and mince the garlic. Remove the pot from the heat and stir in the balsamic vinegar, parsley, and garlic. Remove the bay leaf, and serve.

Serves 6–8

For a heartier taste, you can use a dry red wine in place of a bottle of the white wine.