This recipe was generously submitted by Judy De Souter. She notes that you can create a different texture in the soup if you cut the vegetables in different shapes.

3 Tbsp. butter (or canola oil)
1 tsp pepper
1 1/2 C. chopped onion
1/4 tsp nutmeg
1 C. chopped carrots
1 tsp. thyme
1 C. chopped celery
1 C. pearl barley
2 cloves minced garlic
2 Tbsp. fresh parsley, minced
1 lb. of mushrooms, sliced
3 qt. chicken broth (2 large cans with the fat spooned off the top)

In a large pot, melt the butter. Add the onions, carrots, celery and garlic and saute until tender, but not browned. Add the mushrooms. Cook just until soft. Add the broth, seasonings and barley. Bring to a boil. Simmer 1 1/2 to 2 hours or until the barley is tender. The soup can be thinned with additional broth if it becomes too thick.

(1 votes, average: 3.00 out of 5)

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