Ingredients :

3 cups vegetable broth
1/3 oz dried cèpes (porcini) mushrooms
1-1/2 cups uncooked quick cooking barley
2 Tablespoons olive oil
3 cups shiitake mushrooms quartered
2 cups chopped onion
3/4 teaspoon salt
1/2 teaspoon dried rosemary
1 8-oz pkg pre-slice mushrooms
1/4 cup dry marsala
2 teaspoons sherry vinegar

Directions:

Pour the broth into a saucepan and add the mushrooms Bring to a boil

When the broth is boiling stir in the barley reduce heat cover and cook for about 12 minutes or until the mushrooms and barley are tender

While the barley is cooking heat the oil in a Dutch oven over med-high heat Add the shiitake mushrooms onion salt rosemary and pre-sliced mushrooms and sauté for about 5 minutes

Stir in the marsala and cook 1 minute

Stir in the barley mixture and the sherry vinegar and cooking for 2 minutes stirring often

Serve immediately
Makes 4 dinner servings more if served as a side dish