Dried Mushroom and Barley Soup with Spring Garlic

Ingredients

• 1/2 ounce dried shiitake mushrooms
• 1/2 ounce dried porcini mushrooms
• 1/2 ounce dried chanterelle mushrooms
• 3 cups boiling water
• 1 stalk spring garlic (top only), finely chopped
• 1/4 cup olive oil
• 3 medium Maui onions, finely chopped
• 2 pounds white mushrooms, thinly sliced
• 1 tablespoon soy sauce
• 1/2 cup medium-dry sherry
• 5 cups chicken broth
• 5 cups water
• 1 cup pearl barley
• 8 organic carrots, sliced diagonally 1/2-inch thick
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon dried rosemary, crumbled
• 1/3 cup organic parsley, minced

Directions

1. In a small bowl, soak dried mushrooms in the boiling water 20 minutes.
2. Transfer mushrooms to a cutting board, reserving liquid.
3. Discard stems of shiitake. Slice all mushrooms thin.
4. Strain reserved liquid through a fine sieve lined with a dampened paper towel into another small bowl.
5. In a heavy kettle (at least 5 quarts), cook spring garlic in oil over moderate heat, stirring, until golden.
6. Add onions and cook, stirring, until pale golden.
7. Add white mushrooms, dried mushrooms, and soy sauce; sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated.
8. Add sherry and boil until evaporated.
9. Add broth, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture; simmer, covered, 1 hour.
10. Season soup with salt and pepper. Soup may be prepared up to this point 4 days ahead; cool uncovered before chilling covered.
11. Just before serving, stir in parsley. Makes 12 cups.