Ingredients
1ozdried porcini,or other dried mushrooms
2cupshot tap water
1½lbsfresh mushrooms,button, shiitake, large or baby portobello, or a mix
3tbspolive oil
1clovegarlic,minced
1large onion,diced
2stalkscelery,diced
2carrots,diced
1tspsalt
½tspblack pepper
¾cuppearl barley
1medium Yukon gold potato,cut into ½-inch chunks
8cupswater,plus more if needed
2tbspsoy sauce,plus more to taste
2tbspbalsamic vinegar,plus more to taste
1bay leaf
¼cupfresh parsley,chopped
¼cupfresh dill,chopped
3ozbaby spinach,(2 cups packed), tough stems removed
Preparation
In a bowl, combine the porcini or other dried mushrooms and the 2 cups of hot water. Set aside for 30 minutes to soak.
With a slotted spoon, lift the mushrooms out of the bowl and transfer them to a cutting board. Coarsely chop them.
Strain the soaking liquid through a sieve lined with a paper towel to catch any grit and reserve.
Whip any dirt from the mushrooms with a damp paper towel. Remove the stems from all except the button mushrooms.
Coarsely chop the large mushrooms and thinly slice the small mushrooms. Set aside.
In a large stockpot over medium heat, heat the oil. Add the garlic, onion, celery, carrots, salt, and pepper.
Cook, stirring occasionally for 10 minutes until the vegetables have softened.
Add the mushrooms, stir well, and continue cooking, stirring occasionally, for another 10 minutes. Add the potato and barley and cook, stirring, for 1 minute more.
Stir in the reserved mushroom soaking liquid, water, soy sauce, vinegar, bay leaf, half the parsley, and half the dill.
Bring to a boil, then lower the heat. Partially cover and simmer for 45 to 50 minutes, or until the barley and potatoes are both tender. If the mixture seems too thick at any point, add more water, ½ cup at a time.
Add the spinach and stir well. Cover the pot and let the spinach wilt for 2 minutes. Stir the soup and taste for seasoning.
Add more salt, soy sauce, or balsamic vinegar, if desired. Sprinkle with the remaining parsley and dill. Ladle into bowls.
Leftovers will keep refrigerated for up to a week, or frozen for up to 3 months.
