Mushroom-Barley Soup

• 1 oz. dried porcini mushrooms
• ¼ cup olive oil
• 8 cloves garlic, finely chopped
• 2 ribs celery, finely chopped
• 2 medium carrots, finely chopped
• 1 large yellow onion, finely chopped
• 1 lb. white button mushrooms, thinly sliced
• ¼ cup sherry
• 8 cups beef stock
• ½ cup pearl barley
• 2 tsp. thyme leaves
• 2 tbsp. fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste
• ⅓ cup finely chopped parsley

Place dried porcinis in a bowl and cover with 1 cup boiling water; let sit until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop; set aside. Pour soaking liquid through a fine strainer into a bowl, leaving some liquid at the bottom along with any dirt or sediment; set soaking liquid aside.

Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add reserved porcini and white mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes. Add sherry, and cook until evaporated, about 2 minutes. Add reserved soaking liquid along with stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice and season with salt and pepper. Garnish with parsley.

Serves 8-10.

VERDICT: I used vegetable broth and added some cooked lentils and the end.  It was quite good day of, but I'm a little sick of leftovers now.  Keep for a crowd.