First, soak the dried mushrooms in plenty of hot water, for about 20-30 minutes. Strain the liquid through a coffee filter to remove any dirt. Reserve the liquid and add in 2 tablespoons of mushroom seasoning*.

Add 2 tablespoons of the butter and 1 tablespoon of the oil in a large sauté pan, then add two of the chopped garlic cloves with the thyme sprigs and toast for about 30 seconds before adding the mushrooms and sliced sage leaves. Cook for about 3-4 minutes, then season with salt and pepper and cook for another 3-4 minutes.

Transfer the mushrooms to a plate, clean out the pan and add the remaining 2 tablespoons of butter and one tablespoon of olive oil along with the 2 crushed garlic cloves, toasted coriander, cumin and fennel seeds. Sauté for a few seconds before adding in the onions and leeks with a pinch of kosher or sea salt and cook for 2-3 minutes before adding in the carrots, rutabaga, and smoked paprika. Stir to combine and then throw in the pearled barley, mushroom or vegetable broth and bay leaves.

Re-introduce the cooked mushrooms and let cook for about 30-45 minutes until the barley and vegetables are tender.

Season with additional salt and pepper, remove the bay leaves from the soup and serve garnished with optional fresh chopped parsley, a nice chunk of crusty bread or these potato rolls and a nice glass of wine!