Barley is an excellent grain for soup making. It adds a creamy texture to the broth, and it is hearty and warming. Try substituting dried lentils for half of the barley—the combination is wonderful! This soup is just as good the second day as it is the first, but barley tends to absorb liquid as it sits, so if you have leftovers, be prepared to add a little more stock—or eat it as stew.

SERVES 6.

INGREDIENTS

• 7 cups Vegetable Stock
• 3/4 cup pearl barley
• 4 tablespoons butter or vegetable oil
• 1 pound mushrooms, washed and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 stalk celery, chopped
• 1 carrot, diced
• salt and freshly ground pepper to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 2 tablespoons soy sauce or tamari
• 1/4 cup red wine (optional)

INSTRUCTIONS

1. Bring 2 cups of the stock to a boil. Add barley. Bring the stock back to a boil, then reduce the heat and simmer, covered, until the barley is tender, approximately 20 minutes. (If using lentils, cook them with the barley.) Set aside.
2. Sauté half of the mushrooms in 2 tablespoons butter or oil for 8 to 10 minutes. Puree the mushrooms in the blender with 1 cup of stock and set aside.
3. Sauté the onions and garlic in remaining butter over medium heat until onions are soft. Add celery and carrot. Sauté until the carrots are tender, about 5 minutes, and then add remaining mushrooms. Continue to sauté until mushrooms are tender, approximately another 5 minutes.
4. Combine sautéed vegetables with barley, mushroom puree, salt and pepper, herbs, soy sauce or tamari, wine, and remaining 4 cups of stock in a soup pot. Cover and simmer over medium heat for 15 to 20 minutes.