Mushroom Barley Soup

• 2 cups; Barley
• 4 cups; Water
• 2 cups; Onion ... chopped
• 6 cups; Chicken Stock
• 1 TBL; Butter ... unsalted
• 4 cloves; Garlic
• 1 lb; Mushrooms ... sliced thin
• 1.5 tsp; Kosher Salt
• 2 tsp; Pepper ... black
• 1 cup; Carrots ... chopped
• 1 cup; Celery ... chopped
• 1 cup; Peppers ... green ... chopped
• 6 springs; Parsley ... fresh ... chopped fine
• 1 cup; White Wine

1. In large saucepan, combine barley and water, add 1 tsp each of sale & pepper. Bring to boil, simmer 20 minutes (or until liquid is gone & barley is tender; can use extra water if necessary).
2. In heavy-bottom skillet, melt butter. Add onions, & saute 3-5 minutes until soft. Add garlic, carrots, green pepper & celery. Stir occasionally.
3. Add mushrooms, remaining sale & pepper, & wine. Cover & simmer for 10 miunites. Stir 2 or 3 times.
4. Combine cooked barley with vegatables. Add stock. Simmer 20-30 minutes until thick & at proper consistency (add small amounts or wine as necessary).

barley, water, onion, chicken, tbl, garlic, mushrooms, kosher salt, pepper, carrots, celery, peppers , parsley , white wine

Taken from www.epicurious.com/recipes/member/views/mushroom-barley-soup-1229640 (may not work)