Ingredients
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3 tablespoons butter or 3 tablespoons canola oil
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1 teaspoon pepper
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1/4 teaspoon nutmeg, freshly grated if possible
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1 teaspoon dried thyme
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1 cup chopped celery
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1 cup pearl barley
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2 cloves minced garlic
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2 tablespoons fresh parsley, minced
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1 1/2 lbs mushrooms, sliced
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3 quarts chicken broth (2 large cans with any fat spooned off the top)
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1 1/2 cups chopped onions
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1 cup chopped carrot
Instructions
- In a large pot, melt the butter.
- Add the onions, carrots, celery and garlic and sauté 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.