Potato and Mushroom Soup

By draingal

Ingredients

• 1 l/2 tablespoons olive oil
• 1 cup chopped onions
• 1 l/2 teaspoon fresh, chopped garlic
• 1/4 teaspoon dried thyme or 1/2 whole branch fresh thyme
• 1/4 bay leaf
• 1 pound white mushrooms, cleaned and quartered
• 1/4 cup barley, uncooked
• 2 stalks chopped celery
• 2 large sliced carrots
• 6 cups of chicken stock
• Salt and black pepper
• Dash of nutmeg
• 1 tablespoon chopped parsley
• Option: garnish with chopped green onion

Preparation

Step 1

Place oil in a large soup pot over low heat. Add onions and cook over low heat 10 minutes or until wilted. If using dried thyme, crush it to release the flavor, and add with the garlic and bay leaf. Add the mushrooms and cook for 20 minutes over medium heat, stirring frequently.
Add the barley, celery, carrots and broth. Bring to a boil, reduce heat to medium-low and simmer 25-30 minutes or until vegetables and barley are tender, skimming any foam that rises to the top. Remove thyme branch and bay leaf. Season to taste with salt, pepper and nutmeg. Stir in the parsley just before serving the soup.