Mushroom Barley Soup

a hearty comforting soup for those cold blustery days.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 -1 1⁄2 lb mushroom (white button, baby portobella, or mixture of both)
• 1⁄4 cup butter (prefer unsalted)
• 1  medium onion, chopped
• 1  leek, white and pale green parts only, chopped
• 8  cups chicken broth
• 1  medium white potato, peeled, diced small
• 1⁄2 cup  chopped celery (use the top leaves too)
• 1  teaspoon  minced garlic
• 1  large carrot, peeled and thinly sliced
• 1⁄2 cup pearl barley
• 2  bay leaves
•  salt and pepper

Directions

1. remove stems from mushrooms.
2. slice caps and set aside.
3. chop stems.
4. melt butter in heavy large soup pot over medium heat.
5. do not let butter brown.
6. add onion, leek, carrrots, celery, and garlic.
7. saute until tender, about 8 minutes, stirring constantly.
8. add mushrooms, cook 2 minutes.
9. add chicken stock, barley, potato, and bay leaves.
10. bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
11. season to taste with salt and pepper.
12. remove bay leaves and discard.