Mushroom Barley Stew

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1/2 pound pearl barley, rinsed and checked over

10 ounces fresh mushrooms (such as crimini), rinsed and thinly sliced

1 cup dried mushrooms (porcini if possible), soaked to cover in warm water to soften, liquid reserved

2 carrots, peeled and cut into 1/4-inch dice

2 stalks celery, cut into 1/4-inch dice

1 yellow onion, cut into 1/4-inch dice

8 to 10 cups chicken (or mushroom) stock

1 tablespoon fresh thyme

2 bay leaves

1 tablespoon tomato paste

salt and pepper, to taste

2 tablespoons fresh parsley, minced

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