# What You'll Need:
→ Mushrooms
01 - 1 ounce dried shiitake mushrooms
02 - 8 ounces white mushrooms, sliced
→ Grains
03 - 3/4 cup pearl barley, rinsed
→ Aromatics and Vegetables
04 - 2 tablespoons olive oil
05 - 1 medium onion, diced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
→ Broth and Seasonings
09 - 8 cups low-sodium vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Let soak for 20 minutes, then drain while reserving the soaking liquid. Slice the rehydrated mushrooms and strain the soaking liquid through a fine-mesh sieve to remove sediment.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; cook for 5 minutes until softened and translucent.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent browning.
04 - Stir in fresh sliced mushrooms and the prepared shiitake mushrooms. Cook for approximately 5 minutes until the mushrooms release their moisture and begin to darken slightly.
05 - Add pearl barley, reserved mushroom soaking liquid, and vegetable broth to the pot. Stir in bay leaves, dried thyme, dried parsley, salt, and black pepper. Mix well to combine all ingredients.
06 - Bring the soup to a boil over high heat, then reduce heat to low and cover. Simmer for 50 to 60 minutes, stirring occasionally, until the barley becomes tender and fully cooked.
07 - Remove the bay leaves from the pot. Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and top with fresh chopped parsley. Serve hot and enjoy with rye bread for an authentic deli-style experience.
