1/4 cup dried porcini mushrooms
2 tablespoons butter, oil or margarine
1 large onion, diced
2 ribs celery with leaves, diced
1/4 cup parsley (I swapped this out with a few leaves of young collards, as I love me some greens)
2-3 carrots, peeled and diced
3 cloves garlic, chopped
1 pound fresh mushrooms (buttons or criminis), thickly sliced
1 tablespoon flour
2 quarts broth or water
1 cup whole barley
Bring a kettle of water to a boil. Place your dried porcinis in a small heat-proof bowl, and pour the hot water over them to cover completely. Let soak half an hour. Swish out any dirt from the dried mushrooms, transfer to a cutting board, and pour the soaking liquid through a coffee filter or cheesecloth. Reserve this mushroom liquid. Coarsely chop the dried mushrooms, and reserve those as well.
Melt the butter or oil in a large soup pot over a medium heat. Add the onion, celery, half the parsley, carrots, and garlic. Add a pinch of salt and saute, stirring occasionally, until the vegetables are softened but not colored, ~5-7 minutes. Add the mushrooms, and cook until they give off their liquid and soften, another ~7 minutes. (If your pot isn't huge, you can split this process into two pots, and then combine at this point.)
When the mushrooms have softened, sprinkle on the flour, and stir until for a few minutes, until the mixture is well combined and beginning to thicken. Gradually add the broth or water, a cup or so at a time at first, stirring and raising the heat until it begins to simmer. Add all of the liquid, along with the reserved mushrooms and their liquid, and they bay leaf and barley. Stir well, add salt to taste.
Simmer, partially covered, stirring every now and then, for at least an hour, until the barley is tender and the soup is delicious (if you're a hippie like me and want to use some kale or collards, add them in for the last 15 minutes or so). Remove the bay leaf, add the remaining chopped parsley, adjust seasonings and serve.