Navy Bean and Barley Stew

1 cup dried shitake mushrooms
1 quart broth, chicken, beef or veggie
1/3 cup pearl barley
2 medium carrots, diced
1 leek, cleaned and diced
3 stalks celery, diced
2 cloves garlic, minced
1 Tbsp fresh rosemary, roughly chopped
2 cans Great Northern beans
1/2 cup dry white wine
2 tsp Dijon mustard
A few shakes favorite hot sauce

Soak shitake mushrooms in warm water.  Heat broth in a 3-4 quart pot to a gentle boil.  Add the barley and cook for about 15-20 minutes, until the barley is just tender.

Meanwhile, saute carrots, leek and celery in a skillet in a bit of olive oil.  Cook for about 10 minutes, until the veggies soften and begin to color.  Drain mushrooms and squeeze out the water.  Slice.  Add the garlic and rosemary and cook another 2-3 minutes.  Drain mushrooms and squeeze out the water.  Slice.  Add the sautéed veggies and mushrooms to the broth and barley in the pot, along with the beans, wine, and mustard.  Cook another 10 minutes or so, stirring every so often.  Serve in bowls, with a few shakes of hot sauce.

Serves four.

Cook's Note: You don't have to use shitake - you can use whatever mushrooms you have on hand - even canned.  If using canned, add the broth right to the soup.