YIELD: 6 servings 1 oz. dried porcini mushrooms2 Tbsps. olive oil1 lb. fresh shiitake, cremini, Portobello, or button mushrooms, stemmed and sliced or chopped3 medium carrots, peeled and sliced1 cup pearled barleysalt and pepper, to taste1 bay leaf3 cups vegetable, chicken or beef stock, or water1 to 2 Tbsps. Kikkoman Soy Sauce (less sodium version can be substituted) 1. Soak porcini mushrooms in 3 cups very hot water. When soft, strain through fine-mesh sieve; reserve soaking liquid. ...

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