Soup or Stew?

Mushroom, Barley and Potato Soup

6 T pearl barley, cooked separately. Boil 50-60 minutes and strain
1 1/2 oz. dried mushrooms, soaked in 1 cup boiling water 10 minutes, drained (strain liquid and
  save) and finally, chopped         
12-16 oz. fresh mushrooms, chopped
2 T olive oil
3 T olive oil
1 med. red onion, chopped
3 or 4 garlic cloves, chopped
1-2 T parsley, chopped
1 T sage, chopped
1 bay leaf
2 medium potatoes (8 ounces, about), diced into 1/8" cubes
3 cups broth
14 oz. can whole tomatoes, crush each tomato with your hands or buzz in processor, or chop

• In a skillet, on medium high, heat 2 T olive oil and fry 1/2 garlic with the now not-dried-mushrooms, for a few minutes and then add the fresh mushrooms.  Add salt and pepper and cook until dark, 10-15 minutes.
• Meanwhile, heat 3 T olive oil in a pot. Add the remaining garlic, onion, herbs and cook until soft. 
• Add potatoes, cooking 3-4 minutes.
• Add tomatoes and their liquid, broth, and mushroom liquid.  Simmer 15-20 minutes.
• Stir in the barley and the mushrooms.

If you don't have barley, try orzo, ditalini, or any small pasta.  Rice might work. If you don't have fresh sage, try 1 1/2 T of dried sage.  Fresh rosemary might be a good substitute but chop it very fine or buzz it in your coffee grinder.  Crushed or diced canned tomatoes can be substituted.  If you don't have a fine meshed strainer,  strain the mushrooms by lining a colander with a paper towel.  We usually eat this with croutons I've made by cutting bread into cubes and sauteeing in a skillet with butter or olive oil until toasted.