serves 10 people
8 cups chicken or vegetable stock stock
3/4 cup pearled barley
1 teaspoon salt
2 tablespoons soy sauce
4 tablespoons margarine
3 cloves minced garlic
2 large onions chopped
1 pound white mushrooms, sliced
1 cup shitake mushrooms, sliced
½ cup dried porcini mushrooms
2 tablespoons chopped dill
black pepper to taste
Bring 6 cups of the stock and the barley to a boil in a large soup pot. Reduce to medium-low heat and cook until the barley is tender, about 45 minutes. Add the remaining 2 cups stock and soy sauce.
In a large pan, heat the margarine and cook the garlic and onions until they look clear. Add the mushrooms and salt and cook until tender.
Add the vegetables to the soup pot. Add the dill and black pepper to taste. Simmer 20 minutes.