Ingredients

10 cups chicken stock, hot or canned low-sodium chicken or beef broth
½ ounce dried porcini mushrooms, chopped
¼ cup extra-virgin olive oil
2 large Idaho potatoes, peeled and cut into 1/3-inch cubes
2 medium carrots, peeled and coarsely shredded
1 cup butternut squash , coarsely grated peeled
salt
2 teaspoons tomato paste
2 bay leaves, fresh or dried
freshly ground black pepper
2 tablespoons shallots, chopped
1 pound fresh wild mushrooms, cleaned and sliced
1 cup barley, rinsed and drained
½ cup Italian parsley, chopped
¼ cup Parmigiano-Reggiano, freshly grated

Description

I Love Mushrooms, And This Is My Favorite Soup. You Can Use Any Mushrooms You Have Available. In Fact, The More Kinds Of Mushrooms You Use, The More Complex The Flavor. I Know You Will Be Making This Recipe Often. To Add A New Twist, Try Replacing The Ba

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