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Mushroom Barley Soup

by Louise Fiszer

2 tablespoons oil
1 onion, chopped
1 stalk celery, chopped
3/4 pound mushrooms, chopped
2 ounces dried mushrooms, soaked in hot water until soft and drained
1 cup pearl barley, rinsed
1 cup chopped tomatoes (fresh or canned)
6 cups chicken, beef or vegetable stock
1/4 cup chopped parsley
2 tablespoons chopped dill
salt and pepper

Heat oil in a large pot. Cook onion, celery, and both mushrooms about eight minutes, or until very soft. Stir in barley and cook one minute. Add tomatoes and stock and bring to a boil. Cover and simmer 45 minutes or until barley is tender. Stir in parsley and dill. Taste for salt and pepper and serve.

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