- 1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles if desired
- 1 cup boiling-hot water if using dried mushrooms
- 6 garlic cloves, finely chopped
- 1/4 cup olive oil
- 3 medium onions, finely chopped
- 2 pounds white mushrooms, sliced thin
- 1 tablespoon soy sauce
- 1 cup Sherry
- 9 cups chicken broth
- 1 cup pearl barley
- 8 carrots, sliced diagonally 1/2-inch thick
- 1 teaspoon Savory Market™ Sauteed Mushroom Flavor
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon dried rosemary, crumbled
- 1/3 cup minced fresh parsley leaves
- In a small bowl soak dried mushrooms in the boiling water 20 minutes and transfer to a cutting board, reserving liquid. Discard stems of shiitake and slice mushrooms thin.
- In a large stockpot cook garlic in oil over moderate heat, stirring, until golden. Add onions and cook, stirring, until pale golden. Add white mushrooms, reconstituted mushrooms and soy sauce and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until evaporated. Add broth, Savory Market Sauteed Mushroom Flavor, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture and simmer, covered, 1 hour. Season soup with salt and pepper. Just before serving, stir in parsley.