Polish Creamed Mushroom Barley Soup

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 quarts water
• 3 medium carrots, finely chopped (about 1 1/2 c.)
• 3 medium celery ribs, finely chopped (about 1 1/2 c.)
• 1 lb medium barley
• coarse sea salt
• fresh ground pepper
• 1 1/2 lbs mushrooms, coarsely chopped
• 1 medium onion, coarsely chopped (about 1 cup)
• 2 tablespoons butter
• 6 cups chicken broth
• 1 cup heavy cream
• 3 teaspoons kitchen bouquet (liquid) or 3 teaspoons maggi seasoning (liquid)
• finely chopped parsley, for garnish

Recipe

• 1 in a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat.
• 2 add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
• 3 meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook.
• 4 add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
• 5 stir in the broth and return to a boil; stir in the cream; season with maggi, salt, and pepper.
• 6 serve very hot in deep or wide bowls, sprinkled with parsley.