6 cups beef broth or stock low sodium or salt-free
1/4 cup dry sherry
1 tablespoon tomato paste
salt and pepper to taste
1 tablespoon sherry vinegar
Equipment
heavy-bottomed deep pot
Directions
Raise heat and add barley; sauté until it begins to color.
Add broth, sherry and tomato paste.
Cover dried mushrooms with 1 cup boiling water, and set aside for 20 minutes, or while you prepare the rest of the soup.
Trim and slice fresh mushrooms, then give them a rough chop to your desired texture.
Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color, about 10 to 15 minutes.
Add garlic, and sauté for 30 seconds.
Add fresh mushrooms, and cook until they begin to release liquid, about 5 to 10 minutes.
Scoop the porcinis out of their soaking liquid (hang onto the liquid) and finely chop them. Strain the soaking liquid to remove any grit and add both this liquid and the chopped porcinis to pot.
Season with salt and pepper, and simmer for about 40 minutes, until grains are tender.
Stir in sherry vinegar; adjust seasonings and serve.