2 tablespoons dried porcini mushrooms (can substitute with other dried mushrooms)
2 tablespoons nondairy butter
1 large onion, diced
2 stalks celery with leaves, diced
1/4 cup fresh parsley, chopped and divided
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 pound fresh porcini or other mushrooms, sliced
2 quarts vegetable broth, mushroom broth or water
1 cup whole barley, rinsed
2 teaspoons coarse salt
Freshly ground black pepper
Soak dried mushrooms in enough hot water to cover for a half hour.
Strain through a filter (I place a coffee filter inside a fine strainer over a bowl).
Reserve the water.
Coarsely chop the dried mushrooms (throw away any pieces that are not soft).
Melt butter in a soup pot. Add the onion, celery, 2 tablespoons parsley, carrot, garlic and fresh mushrooms and saute until soft, about 5 minutes.
Add the broth or water and bring to a boil.
Add the chopped dried mushrooms, reserved mushroom water and barley.
Stir well and add salt to taste.
Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
Add additional chopped parsley, mix thoroughly, and adjust seasonings.