Method

Combine dried mushrooms with 1-1/2 cups boiling water and set aside to rehydrate, about 20 minutes.

Drain the mushrooms, then strain their soaking liquid (a paper towel is good for this as you can squeeze it gently to capture as much liquid as possible. 

Melt butter in a large (5-quart) stock pot over low heat. Put in garlic and cook slowly, slowly.  Watch carefully that it doesn't burn and turn bitter. 

Stir in fresh mushrooms and increase heat to medium-high.   Cook, stirring, about 10 minutes or until mushrooms release their liquid . Add wine and boil to reduce.

Meanwhile, remove root and green leaves from leeks. Slice down the center, then rinse each half well to remove any grit. You may want to open the leaves.  When rinsed, cut the leeks finely and add to mushrooms.

Add carrots and turnip. Cook until vegetables are softened, about 15 minutes. Stir in   mushroom soaking liquid and 10 cups of water.  Bring to a boil.  Stir in barley, salt, thyme and pepper. Reduce heat to medium-low or just enough to maintain a strong simmer.  Simmer until barley is cooked, about 40 - 45 minutes.   Add more water if the soup is too thick for your taste.

Serve with a dollop of sour cream.

Serves: 8 to 10.

Contributor:  pat ciesla

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