Mushroom Barley Soup

We made this soup in culinary school. I happen to think it's awesome and very easy to make. This is a good soup to make on a cold winter day.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 2  ounces all-purpose flour
• 2  ounces  clarified butter (melted butter with liquid removed from milky portion)
• 5  cups  chicken stock
• 2  cups heavy cream
• 2  ounces white mushrooms, cut into pieces
• 4  cups  sliced cremini mushrooms
• 1  cup barley, cooked to package directions
• 1  cup  finely diced onion
• 1⁄2 cup  finely diced carrot
• 1⁄2 cup  finely diced celery
• 1  tablespoon  chicken base or 1  bouillon cube
• 1  cup heavy cream

Directions

1. In a stock pot add clarified butter and flour.
2. Combine to make a"wet sand" consistency and let cook on medium low for about 5 minutes, stirring constantly.
3. The color of the mixture should be a blonde color--creamy with a very light tan shade.
4. Add chicken stock and stir to combine.
5. Continue stirring until mixture becomes thick and coats the back of a spoon well (about 20 minutes).
6. Add mushroom pieces and heavy cream.
7. Let simmer for 30 minutes, stirring occasionally.
8. In a saucepan combine crimini mushrooms, onions, carrots and celery with 2 T butter.
9. Saute until the moisture is released from the mushrooms and they start to shrink slightly.
10. Strain and add mushroom mixture to the stock mixture.
11. Add cooked barley and chicken base/boullion cube and stir.
12. Let simmer for an additional 30 minutes.
13. Add the additional cup of heavy cream as needed and stir.