2 stalks celery, coarsely chopped

3 medium carrots, peeled and coarsely chopped

1/2 pound fresh cremini mushrooms, sliced

1/4 pound fresh shiitake mushrooms, sliced

2 garlic cloves, minced

1/2 cup pearl barley

8 cups vegetable or chicken broth

2 teaspoons soy sauce

2 tablespoons finely chopped parsley

1. Drain the dried mushrooms, squeeze them dry and reserve the soaking liquid. Cut them into 1/4 inch cubes and set aside.

2. In a medium soup pot, heat the oil over medium heat. Saute the onions and leek until soft, about 3 minutes. Add the celery, carrots, shiitake and white mushrooms, and sauté 3-5 more minutes, or until slightly softened. Add the garlic and saute another minute. Add the barley and stock and bring to a boil. (This is where you may add the turkey or beef.) Cover and reduce the heat to medium-low.

3. Simmer the soup covered for about 1 1/2 hours, or until the barley is tender but not mushy. Strain the soaking liquid from the dried mushrooms to remove any grit, and add 1/2 cup of the liquid to the soup along with the dried mushrooms. Add the soy sauce and parsley and simmer for 5 more minutes. Taste for seasoning and serve.

Advance Preparation: May be prepared up to three days ahead through Step 3, covered and refrigerated. Reheat gently. This soup also freezes well. Adjust the seasonings when you reheat the frozen soup.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)