Mushroom Barley Soup

2 quarts beef broth
2 oz. dried porcini or morel mushrooms
1/2 cup pearl barley
2 T. olive oil
1 large onion, chopped
2 stalks celery, diced
2 large carrots, peeled and sliced
1 large parsnip, peeled and sliced
8 oz. slice fresh white mushrooms
1 6 oz. can tomato paste
2 bay leaves
1 t. dried basil
1 t. dried thyme
1/2 t. dried oregano
Salt and pepper to taste.
In a small pot, bring 1 cup of the broth to a boil. Put the dried mushrooms in a bowl and pour the hot broth over the mushrooms. Let them soak for 1 hour. Meanwhile in a large pot, heat olive over medium heat. Add the onion and saute until softened. Add celery, carrots, and parsnips and cook about 3 minutes stirring frequently. Add the remaining stock and barley. Bring to boil. Add both the white mushrooms, tomato paste, bay leaves, basil, thyme, and oregano. Cover and let simmer for 1 hour. Season with salt and pepper. Serves 8.