Mushroom Barley Garlic Soup

I got this out of Parade magazine ten years ago( '99). It is very garlicky, with an earthy flavor. Easy to make, too. I usually add seasoning as I go along. Thyme, Oregano, and even Rosemary is good in this. I have included the minimal spices. Add what you like!

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 2  quarts chicken broth
• 1⁄2 cup  dried barley
• 2  carrots, cut into pieces
• 1  tablespoon butter
• 1  tablespoon olive oil
• 1  onion, chopped
• 10  ounces fresh white mushrooms
• 1  teaspoon salt
• 1  teaspoon pepper
• 3  garlic cloves, minced

Directions

1. rinse and drain barley.
2. clean and quarter mushrooms.
3. combine broth, barley and carrots in a pot. simmer 40 minutes.
4. heat butter and oil in skillet, cook onion five minutes.
5. add mushrooms to onion mixture. cook five minutes.
6. add garlic to mushrooms and onions. cook five minutes.
7. combine all ingredients. simmer 20 minutes.
8. serve with great bread.