Mushroom Barley Soup

Ingredients

• 1/3 cup quick-cooking barley
• 7 cups water
• 1/4 oz dried porcini (1/4 cup)
• 1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 celery ribs, cut into 1/3-inch dice
• 2 carrots, chopped
• 1/2 lb fresh shiitakes, stems discarded and caps thinly sliced
• 2 tablespoons tomato paste
• 2 tablespoons medium-dry Sherry
• 1 3/4 cups low-sodium fat-free beef broth
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• Garnish: chopped fresh flat-leaf parsley

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