Hearty Mushroom Barley Soup

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Washington Post


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1/4 ounce (about 2 tablespoons packed) dried porcini mushrooms

1/4 cup hot water

2 to 3 ounces button or cremini mushrooms (stems included), rinsed, then coarsely chopped (about 1 cup)

2 cups Savory Potato Soup Base (see related recipe)

1/4 cup quick-cooking barley, such as Mother's brand

Kosher or sea salt

Freshly ground black pepper

Extra-virgin olive oil, for drizzling (optional)

Freshly grated Parmigiano-Reggiano cheese, for sprinkling (optional)

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