Chicken, Barley & Mushroom Soup

Ingredients

• 1 ounce dried shiitake mushrooms
• 2 cups boiling water
• 2 tablespoons extra-virgin olive oil
• 3 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
• 3 cloves garlic, chopped
• 2 medium carrots, chopped
• 8 ounces fresh shiitake mushrooms, stems removed, caps coarsely chopped
• 8 ounces white mushrooms, sliced
• 1 teaspoon salt
• Coarsely ground pepper to taste
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/4-inch pieces
• 6 cups low-sodium chicken broth
• 1/2 cup pearl barley
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 1 teaspoon sherry vinegar

Instructions

1. Soak dried shiitakes in boiling water for 20 minutes. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice.
2. Meanwhile, heat oil in a large pot over medium heat. Add leeks and garlic; cook, stirring, until very soft, about 4 minutes. Add carrots, fresh shiitakes, white mushrooms, salt and pepper; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Add chicken and cook, stirring, until it is no longer pink on the outside, about 4 minutes.
3. Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes. Stir in vinegar.