Savory Barley, Bean, And Mushroom Soup



  1. In a bowl cover shiitake mushrooms with boiling water.
  2. Let stand for 15 to 20 minutes.
  3. Drain, reserving liquid.
  4. Strain liquid.
  5. Chop mushrooms.
  6. In a saucepan heat 1 tablespoon of the oil over medium heat.
  7. Add onion, celery, and carrot and cook 8 minutes.
  8. Stir in garlic, thyme, oregano, and bay leaf.
  9. Cook and stir 2 minutes.
  10. Stir in reserved mushroom liquid, soaked mushrooms, broth, beans, barley, salt, and pepper.
  11. Simmer, covered, for 35 minutes.
  12. In a skillet heat remaining 1 tablespoon oil over medium heat.
  13. Add mushrooms and zucchini and cook until tender.
  14. Add mushrooms, zucchini, spinach, parsley, and vinegar to soup.
  15. Heat through.
  16. Discard bay leaf.