* Can be purchased at import grocery stores; or can substitute dried porcini
In a medium bowl cover mushrooms with a 2 1/2 cups boiling water. Place
a small plate over the bowl to keep the heat inside. Soak mushrooms for 15 to
20 minutes or until softened.
Drain mushrooms and reserve the liquid. Coarsely chop the mushrooms.
In a large saucepan, over medium heat, sauté onions and in butter until
soft, about 3 minutes. Add carrots, barley, reserved mushroom liquid, chicken
stock, salt and pepper. Reduce heat to low and cover and simmer for about 1
Add potatoes, bay leaves and chopped mushrooms and cook uncovered for about
20 minutes. Remove bay leaves and discard.
Place heavy cream in a medium bowl. Stir in half of the soup and blend.
Add rest of the soup mixture and stir to combine. Remove from heat and serve.
Yield: 12 servings
Nutrition values per serving: 339 calories, 24 g fat, 23 g carbohydrates,
5 g fiber, 9 g protein, 84 mg cholesterol, 561 mg sodium