4 to 8 oz dried porcini mushrooms

1 pound fresh porcini or other mushrooms such as :

	½ pound small fresh button mushroom
	¼ pound fresh shiitake mushrooms
	¼ pound fresh chanterelle mushrooms

1 large onion, thinly sliced

3 garlic cloves, chopped

1 tablespoon flour

2 ribs celery with leaves, diced

3 tablespoons unsalted butter

¼ cup parsley, chopped

1 carrot, sliced

2 quarts beef broth (~5 cans)

1½ teaspoon of salt, if desired

1 cup whole barley

Soak dried porcini mushrooms in enough hot water to cover for a half-hour. Strain through a strainer. Reserve water.

Coarsely chop the dried mushrooms.

Wipe the mushrooms with a damp cloth.

Cut button mushrooms into 1/8-inch slices. Discard the shiitake stems and cut the caps into ¼ -inch-wide strips. Cut the chanterelle mushrooms into spoon-size pieces. 1/8 inch thick.

Melt the butter in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, dried mushrooms and fresh mushrooms until the onion is translucent, about 2 minutes.

Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.

Add the beef broth and heat while stirring.

Turn the heat to high, add the 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.

Taste and adjust seasonings. Stir in the additional chopped parsley, mix thoroughly, and serve at once.Serves: 6 to 8 as the entrée, or 10 as the soup course