General Store Mushroom Barley Soup

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter
• 2 1/2 lbs mushrooms, stems and caps separated
• 10 cups water
• 1/2 cup wine
• 1 large spanish onion, chopped
• 2 celery ribs, chopped
• 2 carrots, peeled and chopped
• 2 teaspoons dried thyme
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup pearl barley, uncooked
• 1/2 cup fresh italian parsley
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh garlic, minced

Recipe

• 1 *use any mixed variety of mushrooms. separate stems and slice the caps.
• 2 heat 2 tablespoons butter in a large stockpot over medium heat.
• 3 add mushroom stems plus a few caps and sweat for five minutes until tender and releasing juice.
• 4 add water and wine, boil and reduce heat, partially cover and simmer for 20 minutes.
• 5 strain liquid through a fine sieve, reserve eight cups of liquid; set aside. discard stems.
• 6 place pot over medium heat, melt 2 tablespoons butter and add onion, celery, carrots, and sweat for 5 minutes until tender.
• 7 add thyme, bay leaves, salt and pepper; stir to coat vegetables.
• 8 add sliced mushroom caps and saute for 5 minutes until tender and releasing juices.
• 9 add reserved mushroom stock and pearl barley.
• 10 boil then reduce heat and simmer one hour until barley is tender.
• 11 remove from heat, add parsley, vinegar and garlic.
• 12 remove bay leaves before serving.