Barley is an ancient grain. This is a vegetarian barley soup—no stock. Barley swells a lot as it sits. If not using the soup right away, use a third less barley. For a richer soup, use mushroom broth to replace the water in this recipe.
In a small saucepan, bring 1cup (250ml) water or mushroom broth to a boil. Pour it over the dried mushrooms. Soak for 15 minutes. Remove the mushrooms from the water and squeeze out the excess liquid. St