Mushroom And Barley Soup

Recipe Ingredients

1 lb	454g / 16oz	Mushrooms
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1		Onion - chopped
1		Leek, white and pale green parts only - chopped
8 cups	1896ml	Canned chicken broth
1 lb	454g / 16oz	White potatoes - (abt 2 large) - peeled, diced
1		Carrot - peeled, chopped
1/2 cup	118ml	Pearl barley
3		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
Bon Appetit, November 1991

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