3/4 oz. dried Porcini mushrooms soaked in 2 cups hot water until soft
2 tbsp. vegetable oil
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
3 garlic cloves, chopped
12 oz. white button mushrooms, sliced
1 (15 oz.) can diced tomatoes
6 cups water, chicken broth or vegetable broth
1/4 cup dry red wine
1 cup pearl barley
1/4 cup chopped parsley

Heat oil in large stockpot. Sauté vegetables until soft (about 4 minutes). Add tomatoes, stock, wine and barley. Bring to a boil. Reduce heat, cover and simmer for 45 minutes or until barley is tender. Stir in parsley and serve.

Note: Season with salt and pepper, to taste.

Submitted by: Susan B. Miller