Makes 8 cups: Mushroom-Barley Soup

1/2 cup medium barley
4 Tbl. unsalted butter
1/2 lb. each parsnips, carrots, and onions, finely chopped
1 large clove garlic, minced
1 1/4 oz. dried sliced porcini or assorted wild mushrooms, rehydrated and blotted dry
3 cups of beef broth
Salt and freshly ground black pepper to taste
1 cup whole milk
1 Tbl lemon juice

Cook barley in 2 cups boiling water until tender, about 25 minutes. Drain and set aside.

Melt butter in a large casserole over medium heat. Add parsnips, carrots, and onions, cover and sweat until tender, about 10 minutes, stirring occasionally. Add garlic, cook for 1 minute, then stir in mushrooms and cook until mushrooms begin to separate.

Add porcini and stock and simmer for 5 minutes.

Bring to a boil. Season with salt and pepper, stir in milk and, if needed, more water, and lemon juice, taste to adjust seasonings and serve.