Rinse dried mushrooms in water and soak dried mushrooms in boiling hot water for 15-20 minutes covered. Keep in mind that you will use the mushroom liquid in soup.

Heat large pot over medium heat.  Chop onion, celery and carrots into a small dice.  Pour oil in pot and place chopped vegetables in pot, sauté vegetables for three minutes.

Crush and chop garlic; add to pot.  Add thyme and 4 cups mushrooms and sauté for fifteen minutes; until the liquid from the mushrooms cooks out.  Add barley, dried mushrooms, mushroom stock, water and vegetable or chicken stock and bring to a boil (add kale).  Simmer for thirty minutes.

Serve with garlic bread (optional).

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now