Mushroom Barley Soup

 Mushroom Barley Soup

Ingredients

• 1 ½ cups pearl barley, rinsed
• salt and fresh cracked black pepper
• 2 pkgs mushrooms
• 4 Tbsp butter
• 2-3 large shallots, minced, about a cup.
• 1 cup finely sliced inner celery stalks (and leaves)
• 1/4 cup flour
• 48 ounces chicken stock or vegetable broth
• ¼ tsp dried sage
• 1 ½ tsp Worcestershire sauce
• 1 cup half and half or heavy cream

garnish

• grated Parmesan cheese

Instructions

1.       Bring a pot of water to a boil and add a teaspoon of salt. When the water boils add the barley and boil gently, uncovered, for 20 minutes, or until the barley is tender but not mushy. Drain.

2.       While the barley is cooking clean the fresh mushrooms. Slice them.

3.       Melt the butter in a large Dutch oven or soup pot and saute the shallots and celery until tender. Add the fresh and dried mushrooms to the pot and sauté everything for about 10 minutes, stirring often, while the mushrooms lose their moisture and brown a bit. Sprinkle the flour into the pot and stir to cook briefly.

4.       Slowly add the chicken stock to the pan, along with the Worcestershire sauce and the sage, stirring as you add it. Bring the stock up to a simmer, stirring often as it heats and thickens slightly. Add salt and fresh cracked black pepper to taste.

5.       Add the barley to the pan, along with the cream. Mix everything together. Let simmer, partially covered, for several minutes to allow the flavors to mingle.

6.       Taste to adjust the seasonings and then serve with a shower of freshly grated Parmesan cheese and more fresh cracked black pepper.