Mushroom And Barley Soup

By á-170456

Ingredients

• 1 pound mushrooms
• 1/4 cup butter - (1/2 stick)
• 1 onion chopped
• 1 leek, white and pale green parts only chopped
• 8 cups canned chicken broth
• 1 pound white potatoes - (abt 2 large) peeled, diced
• 1 carrot peeled, chopped
• 1/2 cup pearl barley
• 3 bay leaves
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Separate mushroom stems from caps. Slice caps and set aside. Chop stems.

Melt butter in heavy large saucepan over medium-high heat. Add mushroom stems, onion and leek and saute until tender, about 8 minutes. Mix in chicken broth, potatoes, carrot, barley and bay leaves. Cover mixture and simmer 30 minutes.

Uncover soup, add mushroom caps and continue simmering until vegetables are very tender, about 25 minutes. Season soup to taste with salt and pepper and serve.

This recipe yields 8 servings.