Mushroom-Barley Soup

Ingredients

4 ounces porcini mushrooms, dried
4 cups very warm water
2 medium leeks
3 tablespoons unsalted butter
2 carrots, peeled and cut into 1/4-inch dice
2 medium onions, cut into 1/4-inch dice
1 small clove garlic, minced,
2 tablespoons all-purpose flour
10 cups Chicken Stock, or canned low-sodium chicken broth
2 bay leaves
1/2 cup pearl barley
Coarse, (kosher) salt and freshly ground black pepper, to taste

Directions

Place the porcinis in a bowl and cover with the water.
Let soak at room temperature for 30 minutes to soften.
Trim away and discard all but 1/2 inch of the green part from the leeks.
Split the leeks lengthwise and rinse them well under cold running water to remove the grit.
Drain and cut into 1/4-inch dice.
Melt the butter in a medium-size saucepan over medium heat.
Add the carrots, onions, leeks, and garlic.
Saute, stirring occasionally, until the onions and leeks are wilted and very lightly browned, about 10 minutes.
Stir in the flour and cook, stirring constantly, for 5 minutes.
The flour may brown slightly.
Whisk in the chicken stock and increase the heat to high.
While the soup comes to a boil, lift the mushrooms from the soaking liquid with a slotted spoon and set aside.
Strain the liquid into the soup through a strainer lined with several layers of cheesecloth and continue to bring to a boil.
Add the bay leaves.
Rinse the soaked mushrooms and remove and discard any hard or gritty parts (see Notes).
Chop the mushrooms coarsely and add them to the soup.
Add the barley and simmer, uncovered, stirring occasionally, until the barley is tender, about 45 minutes.
Remove and discard the bay leaves.
Season with salt and freshly ground pepper and serve.