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
- In a large frying pan, heat the olive oil and add the onions, garlic, carrots, jalapenos and celery and saute for about 5 minutes.
- Add mushrooms and continue to cook for another 5 minutes.
- Transfer the vegetable mixture to the pot and add the chicken stock to a large stock pot. Bring to a boil.
- Add the barley. Let boil for about 2 minutes, stirring.
- Add paprika, seasonings, soy sauce.
- Reduce heat, cover and let simmer for 30-45 minutes, until barley is soft.
- 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.
- Continue to simmer for 15 minutes on low heat. Stir occasionally.
- 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.
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