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Wild Mushroom and Barley Soup


1/2 oz dried mushrooms (I used shiitake – about 5)
1/2 cup sherry
1 tbsp olive oil
1/2 cup chopped shallots
2 cloves of garlic, minced
8 oz fresh cremini mushrooms
1 tsp minced fresh thyme, or 1/2 tsp dried
3 cups vegetable broth
3/4 cup pearl barley
1 tbsp tomato paste
2 tsp fresh lemon juice



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