Mushroo m Barley Soup

2 tablespoons butter
1 cup peeled and grated carrots

1 cup chopped onions

1 cup thinly sliced leeks (optional)

½ cup thinly sliced celery

1 teaspoon fresh thyme leaves

2 lb. fresh brown or white mushrooms

6 cups chicken stock

salt and pepper to taste

½ cup pearl barley

 

Melt butter in a stockpot over medium heat

Add carrots, onions, leeks and celery

Cook and stir until tender but not browned, about 10 minutes

Stir in thyme and mushrooms

Continue to cook until mushrooms are soft, about 5 minutes

Add chicken stock

Season with salt and pepper

Cover and simmer on low heat about 30 minutes

 

In another pot, bring water to  boil

Add salt and pearl barley

Cook for about 10 minutes and drain.

Add to the soup when warming it up for service.

 

Serve with a sprinkle of fresh thyme on top.