MIND CLUTTER

1 OUNCE DRIED MUSHROOMS
1 CUP BOILING WATER
1 TABLESPOON OLIVE OIL
1 CUP SLICED FRESH MUSHROOMS
1/3 CUP FINELY CHOPPED CARROT
1 CUP LEEK (HALVED LENGTHWISE) SLICED 1/4-INCH)
1/2 TEASPOON FINELY CHOPPED FRESH GARLIC
1/2 CUP BARLEY
3 CANS (14 1/2 OUNCES) CHICKEN BROTH
2 LARGE SPRIGS OF FRESH DILL
2 TABLESPOONS CHOPPED FRESH DILL
SALT AND PEPPER TO TASTE.

In a medium powl plave dried mushrooms.

Pour boiling water over dried mushrooms; let soak 1 hour.

Drain; save soaking liquid. Slice soaked mushrooms if whole.

Heat oil in a dutch oven; add soaked mushrooms, fresh mushrooms, carrots, leek, and garlic.

cook over medium/high heat, stirring occasionally, 7 minutes.

Stir in mushroom soaking liquid, barley, chicken broth and 2 sprigs dill.

Continue cooking until mixture comes to a full boil (10 to 15 minutes).

Reduce heat to low.

Cover; continue cooking until barley is tender (about 1 hour).

Remove dill sprigs; stir in chopped dill, salt and pepper to taste. Serve hot and enjoy!