1. Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes. 2. Drain but reserve the liquid. 3. Discard mushroom stems and thinly slice the cups. 4. Heat a small amount of oil in saucepan. 5. Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened. 6. Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid. 7. Boil gently for 30 minutes until the barley is plump. ---------------------------------------------------------------------------
Nutrition
Ingredients
