Wild Mushroom-Barley Soup.

 Another Rachael Ray....

1 ounce dried porcini mushrooms or mixed wild mushrooms

1 quart vegetable stock

3 cups water

3/4 pound cremini mushroom caps, wiped clean and quartered or sliced
1 bay leaf, fresh or dried
2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped
4 cloves garlic, chopped or grated
Salt and pepper
3 tablespoons fresh sage, very thinly sliced
2 sprigs rosemary, finely chopped
1 15-ounce can diced, fire roasted tomatoes
1 cup pearl barley
1 bunch kale or dinosaur kale, leaves stripped from stems
Freshly grated nutmeg, to taste

3 tablespoons fresh sage, very thinly sliced

splash of liquid smoke (optional)

Place dried mushrooms in a medium pot with stock and 3 cups of water. Bring to a bubble and reduce heat to simmer.

In a large soup pot over medium-high heat add mushrooms and bay leaf. Cook 10-12 minutes to soften and darken the mushrooms. Add leeks or onions and garlic, season with salt and pepper, and cook 5 minutes more. There should be enough water from the mushrooms for it to not stick, if not, add some water. Add sage, rosemary and tomatoes.

Remove softened dried mushrooms from the stock and chop. Add them along with their cooking liquids to the soup pot, taking care to leave behind any grit from the mushrooms. Stir in barley and kale, add a little freshly grated nutmeg. Bring soup to a boil, cover and reduce heat to simmer. Add splash of liquid smoke. Cook 20 minutes.

Taste to adjust seasonings and serve in shallow bowls.

Belly Biters

Ava - not.a.chance, Nolan & Coco - tore.it.up, Shayne & I - liked it