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Pour about a tablespoon of olive oil into a
casserole dish or heavy saucepan, add the chopped
mushrooms and fry for about 15 minutes until the
mushrooms are soft and have released their liquid.
Add the onion, garlic, porcini mushrooms,tarragon
and celery. Stir well and add the strained liquid
from the porcini mushrooms, barley and the stock.
Cover and let cook over low to medium heat for
about 30 minutes or until the barley is soft.
Season according to taste.
The amount of stock is a rough guide, it depends
how thick you want the soup.
Serve with some chopped parsley.
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