Preparation time: 30 minutes. Servings: 8.
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
paper towel. Do not wash under water )
l/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
Instructions:
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
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
Ladle the soup into your soup bowls and if you like, garnish with green onions
If you like a thicker soup, increase barley to 1/2 cup and add more carrots.
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