Ingredients
8 pkgs mushrooms, sliced
8 tbsps. butter
4 tbsps. flour
3 chopped carrots
2 - 4 chopped shallots
10 cups chicken broth, maybe more
l tsp salt
2 tsp dried thyme
l cup barley
Preparation
Melt 4 tbsps butter in saucepan and add flour. cook 3-4 min. stirring constantly till pale gold. Set aside. Melt remaining butter in soup pot, add shallots and carrots and cook till browned about 4 min. Add mushrooms and cook till soft, about 5 min. Add broth, salt and thyme and simmer 10 minutes. Whisk one cup of broth into flour mixture and whisk til smooth, 2 min. Put that flour mixture into soup, add the barley and stir. Simmer l hour, you may have to add more broth. Check that barley is tender, may have to simmer a bit longer.
