Mushroom Barley Soup Recipe

Ingredients

2 cups; Barley

4 cups; Water

2 cups; Onion … chopped

6 cups; Chicken Stock

1 TBL; Butter … unsalted

4 cloves; Garlic

1 lb; Mushrooms … sliced thin

1.5 tsp; Kosher Salt

2 tsp; Pepper … black

1 cup; Carrots … chopped

1 cup; Celery … chopped

1 cup; Peppers … green … chopped

6 springs; Parsley … fresh … chopped fine

1 cup; White Wine

Preparation

In large saucepan, combine barley and water, add 1 tsp each of sale & pepper. Bring to boil, simmer 20 minutes (or until liquid is gone & barley is tender; can use extra water if necessary).

In heavy-bottom skillet, melt butter. Add onions, & saute 3-5 minutes until soft. Add garlic, carrots, green pepper & celery. Stir occasionally.

Add mushrooms, remaining sale & pepper, & wine. Cover & simmer for 10 miunites. Stir 2 or 3 times.

Combine cooked barley with vegatables. Add stock. Simmer 20-30 minutes until thick & at proper consistency (add small amounts or wine as necessary).