Vegan Mushroom Barley Soup

Ingredients

• 1 ounce dried porcini or other dried mushrooms
• 2 cups hot tap water
• 1 1/2 pounds fresh mushrooms
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 large onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup pearl barley
• 1 medium Yukon Gold potato, cut into 1/2-inch chunks
• 8 cups water, plus more if needed
• 2 tablespoons soy sauce, plus more to taste
• 2 tablespoons balsamic vinegar, plus more to taste
• 1 bay leaf
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 3 ounces baby spinach, tough stems removed

Directions

1. Start with the dried mushrooms. Put the porcini or other dried mushrooms in a bowl with the 2 cups hot water, then leave them to rehydrate for 30 minutes.
2. Use a slotted spoon to move the soaked mushrooms from the bowl to a cutting board, then chop them into rough pieces. Pour the soaking liquid through a paper towel-lined sieve so any grit stays behind, and save that liquid for the soup.
3. Now turn to the fresh mushrooms. Wipe away dirt with a damp paper towel, then trim off the stems from everything except the button mushrooms. Cut larger mushrooms into coarse pieces and slice the smaller ones thinly, then set them aside.
4. Warm the oil in a large stock pot over medium heat. Add the garlic, onion, celery, carrots, salt, and pepper, and cook for 10 minutes, stirring now and then, until the vegetables are softened.
5. Stir in the mushrooms and keep cooking for another 10 minutes, giving the pot an occasional stir. Add the potato and barley, and cook for 1 minute more while stirring.
6. Pour in the reserved mushroom liquid, water, soy sauce, vinegar, bay leaf, half the parsley, and half the dill. Bring everything to a boil, then reduce the heat. Leave the pot partly covered and let the soup simmer for 45 to 50 minutes, until the barley and potatoes are tender. If it starts looking thicker than you want, stir in more water, 1/2 cup at a time.
7. Add the spinach and stir it through the soup. Cover the pot and let it wilt for 2 minutes. Stir again, then taste and adjust with more salt, soy sauce, or balsamic vinegar, if you like. Scatter the remaining parsley and dill over the top, then ladle the soup into bowls.
8. Store leftovers in the refrigerator for up to a week, or freeze them for up to 3 months.