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.