Porcini, Potato, Barley Soup

½ oz. dried porcine mushrooms

3 Tsp. olive oil.

2 med. onions (2 cups) finely chopped

3 med. carrots (½ c.) finely chopped

2 lg. celery ribs (1 c.) finely chopped

1 med. lg. potato cut into ½" cubes (I use red skin and leave on skin).

2 oz. procuitto - into strips.

½ cup barley.

7 - 8 cups stock. I use ½ beef and ½ water.

½ tsp. pepper.

salt to taste.

chopped parsley, (can use dried),

oregano, mint, marjoram.

Soak mushrooms in water 20 min. (to add to soup later). Heat oil. Sauté onions. Add carrots & celery; sauté till brown. Drain mushrooms, (reserve liquid) chop. Add potato, procuitto, & barley. Add reserved liquid through sieve. Bring to boil, then simmer part covered 1 hr. till barley is tender. Salt & pepper, oregano, mint & marjoram, then let rest. Should be thick, not brothy.