Mushroom Barley Soup

Ingredients

• •2 cup barley (preferably pearled)
• •1 large onion, diced
• •4 clove garlic, rough chopped
• •2 large potatoes, medium diced
• •2 lb cremini mushrooms, diced
• •4 oz dried porcini mushrooms
• •truffle oil
• •sour cream (for serving)

Steps

1. 1Clean **barley** and put to boil in a large pot of salted water. (If using pearled, boil for 30min; if using hulled, boil for ~1hr.)
2. 2Soak **porcini mushrooms** in a bowl of very hot water, just enough to cover them.
3. 3Saute the **onion** with some salt. When they're translucent (~5min), add the **garlic**, **cremini mushrooms**, and more salt, and cook until the mushroom's water is boiled out (~12min).
4. 4Remove now-rehydrated mushrooms from the water (reserving the water!) and rough chop. Add to the onion/mushroom mixture, along with a tsp of truffle oil. Cook for 5min.
5. 5When barley is done (do not drain!), add the onion/mushroom mixture, the **potatoes**, the **reserved mushroom water**, some more truffle oil, and a heavy pinch of salt. Cook for ~15min, until potatoes are tender.
6. 6Serve with dollop of sour cream and a few drops of truffle oil.