Mushroom Barley Soup

Adapted slightly from “Smith+Deli: Vegan Eat” cookbook

3 tbs vegan butter
1 medium onion, chopped
2 small carrots, diced
2 celery stalks, diced
1 tsp salt
about 3 cups of white button mushrooms, sliced
1/3 cup dried shitake mushrooms, soaked in boiling water
(reserve 1 cup of soaking liquid for broth)
1/3 cup dried porcini mushrooms soaked in boiling water
(reserve one cup of soaking liquid for broth)
3 garlic cloves, minced
2 tsp chopped thyme leaves
2 bay leaves
1 cup pearled barley
1/3 cup dry white wine
4 cups veggie stock or boullion
handful of flat leaf parsley, chopped
salt and pepper to taste

Heat butter in a large soup pot, add the bay leaves, veggies, onions and garlic — cook until veggies soften, add thyme, barley and stir until coated. Add the white wine, deglazing the bottom of the pot. Add the stock and mushroom liquid. Bring to a boil and then lower the heat to simmer until the barley is soft. Remove bay leaf, add parsley, salt and pepper and serve.