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* ½ cup pearl barley
* About 2 oz dried porcine mushrooms
* ¾ pound onions, chopped (3 cups)
* 1 tbsp unsalted butter
* 3 tbsp oil
* Salt and Freshly ground black pepper
* About ½ pound carrots, finely chopped (1 cup)
* 2 celery stalks, including leaves, coarsely chopped, or 2 cups coarsely chopped fennel
* 6 large garlic cloves, peeled
* ½ pound fresh shiitake mushrooms
* ½ cup dry red wine
* A few fresh thyme sprigs, or ½ tsp dried thyme
* ½ cup finely chopped shallots, or 1 cup chopped onions plus 2 tsp minced garlic
* 2 tbsp soy sauce
* 3 cups tightly packed fresh sorrel ( about 6 oz), washed well, stems removed, and leaves coarsely shredded (sorrel leaves should be crisp, bright, and unwilted-avoid torn or yellow leaves or those with wet or soft spots; sorrel can be stored 1-2 days in perforated bags in the refrigerator)
* Sour cream or buttermilk
* Chopped fresh dill, for garnish


1. The night before, or several hours prior to starting the soup, soak the barley in a bowl with 1½ cups of cold water. (Barley soaked for 5-6 hours will cook in about 15 minutes in the soup. Unsoaked barley will absorb a great deal of the soup liquid while cooking, so if you don't have time to soak it, par-boil it in about 3½ cups of water for about 20 minutes, then drain and add to the soup when called for in the recipe.)
2. Start the mushroom stock. Put the porcini in a large, heatproof bowl and add 4 cups of hot water. Cover and set aside for about 45 minutes to soften. Drain the mushrooms through a strainer lined with paper towels or a coffee filter, reserving all the soaking liquid. Wash the mushrooms under cold water to remove any remaining grit, then chop them coarsely and set aside.
3. While the porcini are soaking, in a 6-quart Dutch oven or large, heavy saucepan, saut



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