Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms. slice caps and set aside. chop stems. melt butter in heavy large soup pot over medium heat. do not let butter brown. add onion, leek, carrrots, celery, and garlic. saute until tender, about 8 minutes, stirring constantly. add mushrooms, cook 2 minutes. add chicken stock, barley, potato, and bay leaves. bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes. season to taste with salt and pepper. remove bay leaves and discard.

Target recipe: cover the dried mushrooms with 1 cup boiling water and let steep 20 minutes. drain, strain and reserve the liquid from the mushrooms. chop 2/3 of the fresh mushrooms finely. heat oil in soup pot over medium heat. sauté onions and carrots for 5 minutes. add garlic and sauté 1 more minute. add fresh mushrooms and sauté another 5 minutes. increase the heat to medium-high. add the barley and sauté until the barley begins to color. add the broth, soup mix, potato starch, sherry, wine, reserved mushroom liquid and reconstituted mushrooms. bring to a boil, then turn down to simmer and add the thyme. simmer partially covered for 45 minutes or until the barley is tender. add the parsley and stir. add salt and pepper to taste.