Let’s start preparing the barley soup with porcini mushrooms by washing the barley under running water. Then let it soften, leaving it for an hour in a bowl with plenty of water.
We then cut the carrots into thin slices and the celery into slices.

Take a saucepan where you can sauté the onion with 1 tablespoon of oil, add the carrots and celery. Stir and brown everything for three or four minutes, then add the drained barley and let it flavor for a few minutes, stirring occasionally. Add the boiling broth and cook with salt. It will take about an hour.

In the meantime, remove the skin and seeds from the tomatoes before cutting them into cubes. We clean the mushrooms and cut them and thin slices.

At this point we take a pan to brown the crushed garlic with the remaining oil; remove the garlic and add the mushrooms. Let’s cook everything for about 10 minutes.

Add the salt, pepper, parsley and tomatoes and let it continue cooking for another 10 minutes over low heat.
Five minutes before removing the soup from the heat, add the mushrooms and finish cooking by adding salt. We immediately serve our barley soup with porcini mushrooms hot.