Ingredients
1# mushrooms
1/4 c (1/2 stick) butter
1 onion, chopped
1 leek, chopped
8 c chicken broth
1 pound white potatoes, diced
1 carrot, chopped
1/2 c pearl barley
3 bay leaves
Preparation
Separate mushroom stems from caps. Slice caps & set aside. Chop stems. Melt butter in heavy large saucpan over med-hi heat. Add mushroom stems, onion & leek & saute til tender, about 8 mins. Mix in chicken broth, potatoes, carrot, barley & bay leaves. Cover mixture & simmer 30 mins. Uncover soup, add mushroom caps & continue simmering til veggies are very tender, about 25 minutes. Season soup to taste with salt & pepper & serve.
