Mushroom Barley Soup

¼ ounce dried porcini mushrooms

3 tablespoons butter, divided

20 ounces fresh crimini or baby bella mushrooms (see note)

1 large sweet onion, chopped

¾ cup carrots, shredded

¾ cup celery, chopped

1 shallot, chopped

4 tablespoons flour

2 tablespoons parsley, chopped

5 cans (14 ounces each) low-sodium chicken broth

3 tablespoons dry white wine

¿ cup barley (uncooked)

Salt and pepper to taste

Sour cream, optional garnish

Cover porcinis with 1 cup hot tap water, cover and swirl to moisten them; let stand 20-30 minutes, swirling occasionally. Lift out mushrooms with a fork; strain liquid through cheese cloth or paper towel and reserve. Chop mushrooms very finely.

Melt 2 tablespoons butter in a fry pan and sauté the fresh mushrooms, seasoning with salt and pepper. When mushrooms are soft and slightly brown add the rehydrated mushrooms.

While mushrooms sauté melt remaining butter in a 6-quart stock pot. Add the onions, carrots, celery and shallot; saute until softened. Whisk in flour thoroughly, cooking for 2 to 3 minutes. Add chicken stock, wine and liquid from the dried mushrooms and bring to a boil. Reduce to simmer and cook, covered, for 30 minutes.

Add the parsley, all the mushrooms and barley and simmer, covered, until barley is tender, about 40 minutes. Season with salt and fresh ground pepper.

Serves 10 (5 quarts).

Cook's note: You may substitute chanterelle, shiitake or oyster mushrooms for half the crimini or baby bellas. Trim off thick portions of stems. Soup can be frozen.

Nutrition values per serving: 150 calories, 5 g fat (0 saturated), 19 g carbohydrates, 3 g fiber, 8 g protein, 30 mg cholesterol, 130 mg sodium.