Mushroom and Barley Soup with Truffle Oil

Rehydrate the dried porcini mushrooms in 1 cup of hot water for at least 20 minutes. Once softened, remove from the water, chop, and reserve both the chopped mushrooms and the soaking liquid. Strain the soaking liquid through a fine-mesh sieve to remove any grit.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add the garlic and cook for 1 minute more, until fragrant.

Add the cremini mushrooms and chopped rehydrated porcini mushrooms to the pot and cook until softened and browned, about 8-10 minutes.

Stir in the rinsed pearl barley, vegetable broth, reserved porcini mushroom soaking liquid, thyme sprigs, and bay leaf. Season with salt and pepper.

Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the barley is tender.

Remove the thyme sprigs and bay leaf.

Stir in the heavy cream (if using) and heat through.

Ladle the soup into bowls and drizzle with truffle oil. Garnish with fresh parsley and serve immediately.