Polish Creamed Mushroom Barley Soup

• 2 quarts water
• 3 medium carrots, finely chopped (about 1 1/2 c.)
• 3 medium celery ribs, finely chopped (about 1 1/2 c.)
• 1 lb medium barley
• coarse sea salt
• fresh ground pepper
• 1 1/2 lbs mushrooms, coarsely chopped
• 1 medium onion, coarsely chopped (about 1 cup)
• 2 tablespoons butter
• 6 cups chicken broth
• 1 cup heavy cream
• 3 teaspoons Kitchen Bouquet (liquid) or 3 teaspoons maggi seasoning (liquid)
• finely chopped parsley, for garnish

1. In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat.
2. Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
3. Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook.
4. Add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
5. Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper.
6. Serve very hot in deep or wide bowls, sprinkled with parsley.

water, carrots, celery, barley, salt, fresh ground pepper, mushrooms, onion, butter, chicken broth, heavy cream, kitchen, parsley

Taken from www.food.com/recipe/polish-creamed-mushroom-barley-soup-472592 (may not work)