Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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: in a heavy, 3- to 5- quart pot, combine the barley with the roasted mushroom stock or water and bring to a boil over high heat. reduce the heat to low and simmer, partially covered, until the barley is tender, 35 to 45 minutes. in a hot sauté pan over high heat, sauté the mushrooms, onion, celery, and carrots for 1 minute, stirring constantly. add the olive oil and continue sautéing over high heat, stirring to prevent browning, for 3 to 5 minutes. transfer the vegetables to a large soup pot or dutch oven and pour in the broth. add the kale, dill, cooked barley, and soy sauce and cook just until the kale wilts and the soup is warmed throughout.