Hungarian Mushroom-Barley Soup

2 medium white onions, chopped
1/4 cup cold-pressed olive oil
2 medium carrots, finely chopped
1 green or red bell pepper, chopped
1 large clove garlic, minced
1 tablespoon best-quality Hungarian paprika
1 1/2 pounds fresh mushrooms
(preferably crimini), sliced
1/2 ounce dried mushrooms,
such as cèpes or porcini
1/2 teaspoon dried thyme, crumbled
1/2 cup pearl barley
6 cups homemade rich chicken stock
Salt and freshly ground black pepper, to taste
2 teaspoons cornstarch
1/4 cup fresh lemon juice
1/4 cup snipped fresh dill

Place the chopped onions in a large, heavy kettle and cook in the olive
oil over moderately low heat, stirring, until they are softened. Add the
carrots, bell pepper, garlic, and paprika. Cook mixture, stirring, 1 minute.
Stir in the fresh mushrooms, dried mushrooms, thyme, barley, chicken
stock and 4 cups water. Bring the soup to a boil, stirring, and simmer
mixture, uncovered, 50 to 60 minutes, or until the barley is tender. Taste
the soup and adjust the seasoning as necessary with salt and pepper.
In a small bowl dissolve the cornstarch in lemon juice, stirring well to
blend. Stir this mixture into the soup along with the dill. Bring to a boil,
stirring, and cook until the soup is thickened slightly.
Makes about 10 cups.