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|1 1/2||ounce dried mushrooms (porcini, shiitake, cremini or a combination)|
|2||tablespoons olive oil|
|1 1/4||pound fresh shiitake or cremini mushrooms, stems removed, coarsely chopped|
|1||medium carrot, peeled and sliced (about 1 1/2 cup)|
|1||medium leek, white part only, washed well and chopped (about 1 cup)|
|2||ribs celery, chopped (about 1 1/2 cup)|
|1 1/2||cups pearl barley|
|4||cups low-sodium vegetable or chicken broth|
|1||teaspoon dried rosemary, chopped|
|1 1/4||teaspoon black pepper|
|1||tablespoon balsamic vinegar|
Bring 2 cups water to a boil, add dried mushrooms, remove from heat and set aside. Heat olive oil in a large saucepan over medium heat. Add fresh mushrooms, carrot, leek and celery; cook for 5 minutes, stirring occasionally, until vegetables are softened. Add barley and cook for an additional 3 minutes.
Strain dried mushrooms, saving the soaking liquid; cut into bite-size pieces. Add mushrooms, soaking liquid, broth, rosemary, salt and pepper to pot. Bring to a boil, reduce heat and simmer, uncovered, until barley is tender, about 20 minutes. Stir in balsamic vinegar.