1 OUNCE DRIED MUSHROOMS1 CUP BOILING WATER1 TABLESPOON OLIVE OIL1 CUP SLICED FRESH MUSHROOMS1/3 CUP FINELY CHOPPED CARROT1 CUP LEEK (HALVED LENGTHWISE) SLICED 1/4-INCH)1/2 TEASPOON FINELY CHOPPED FRESH GARLIC1/2 CUP BARLEY3 CANS (14 1/2 OUNCES) CHICKEN BROTH2 LARGE SPRIGS OF FRESH DILL2 TABLESPOONS CHOPPED FRESH DILLSALT AND PEPPER TO TASTE. In a medium powl plave… Continue reading MUSHROOM BARLEY SOUP