Ed's Mushroom Soup

 Ingredients

• 1 lb mushrooms sliced and diced
• 2 medium onions, sliced and chopped
• 2 stalks celery diced
• 3-4 carrots sliced
• 1 Jalapeno diced
• 3-4 cloves Garlic minced
• Olive oil for sauteing the vegetables
• 4 cups chicken broth (2 additional cups if barley soaks up too much soup)
• 1/4-1/3 cup barley
• Dash of soy sauce
• salt and pepper to taste
• Mrs Dash Table Blend to taste
• 1 Tablespoon paprika
• 1 cup milk
• 1/2 cup heavy cream
• 3 Tablespoons Flour
• 2 Tablespoons butter

Directions

1. In a large frying pan, heat the olive oil and add the onions, garlic, carrots, jalapenos and celery and saute for about 5 minutes.
2. Add mushrooms and continue to cook for another 5 minutes.
3. Transfer the vegetable mixture to the pot and add the chicken stock to a large stock pot. Bring to a boil.
4. Add the barley. Let boil for about 2 minutes, stirring.
5. Add paprika, seasonings, soy sauce.
6. Reduce heat, cover and let simmer for 30-45 minutes, until barley is soft.
7. When barley is soft, in a separate bowl, combine the milk, melted butter and whisk in the flour until smooth. Add slowly to the soup and mix well.
8. Continue to simmer for 15 minutes on low heat. Stir occasionally.
9. Add the Heavy cream and simmer 4 more minutes, stirring.

Serve with buttered toast.

Optionally: grate some Cheddar cheese into the soup right before removing heat and stir in well.

Optionally: Add a dollop of sour cream after ladling it into a bowl.