Barley and Vegetable Soup
makes enough for 6 hearty servings with plenty left over to
freeze *pre chopping takes a lot of the hassle out of this
one - I chop here and there and a day or two later voila!
4 Tablespoons of butter 1 teaspoon of dried thyme 3 to 4
large carrots, finely chopped 2 teaspoons of salt 2 medium
onions, finely chopped black pepper to taste 2 leeks, finely
chopped 2 Cups mushrooms, thinly sliced 4 celery stalks,
finely chopped lemon juice 1 Cup heavy cream 9 Cups of
chicken stock, fat skimmed 4 Tablespoons of minced chives
1/2 cups of pearled barley nutmeg
Melt 2 Tbsp butter in large pot. Saute carrots, onions leeks
and celery for 6 to 7 minutes until tender, stirring
frequently. Add minced garlic and saute another minute. Add
stock, barley, thyme, salt and pepper. Simmer uncovered,
over low heat, for one hour. Meanwhile, melt remaining
butter in skillet, add mushrooms and sprinkling of lemon
juice and saute until mushrooms are tender. Stir heavy cream
into mushrooms and heat without boiling. After stock has
simmered one hour, add mushroom/cream mixture and stir well.
Serve hot with a sprinkle of chives and nutmeg in each bowl.
You can also add stew meat, chicken, or hamburger to make it
thicker and stew like.
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