General Store Mushroom Barley Soup

• 4 tablespoons unsalted butter
• 2 12 lbs mushrooms, stems and caps separated
• 10 cups water
• 12 cup white wine
• 1 large Spanish onion, chopped
• 2 celery ribs, chopped
• 2 carrots, peeled and chopped
• 2 teaspoons dried thyme
• 2 bay leaves
• 2 teaspoons salt
• 12 teaspoon black pepper
• 1 cup pearl barley, uncooked
• 12 cup fresh Italian parsley
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh garlic, minced

1. *Use any mixed variety of mushrooms.
2. Separate stems and slice the caps.
3. Heat 2 tablespoons butter in a large stockpot over medium heat.
4. Add mushroom stems plus a few caps and sweat for five minutes until tender and releasing juice.
5. Add water and wine, boil and reduce heat, partially cover and simmer for 20 minutes.
6. Strain liquid through a fine sieve, reserve eight cups of liquid; set aside.
7. Discard stems.
8. Place pot over medium heat, melt 2 tablespoons butter and add onion, celery, carrots, and sweat for 5 minutes until tender.
9. Add thyme, bay leaves, salt and pepper; stir to coat vegetables.
10. Add sliced mushroom caps and saute for 5 minutes until tender and releasing juices.
11. Add reserved mushroom stock and pearl barley.
12. Boil then reduce heat and simmer one hour until barley is tender.
13. Remove from heat, add parsley, vinegar and garlic.
14. Remove bay leaves before serving.

unsalted butter, mushrooms, water, white wine, spanish onion, celery, carrots, thyme, bay leaves, salt, black pepper, pearl barley, fresh italian parsley, balsamic vinegar, fresh garlic

Taken from www.food.com/recipe/general-store-mushroom-barley-soup-150507 (may not work)