Mom'S Mushroom Barley Soup

• 2 tablespoons butter or canola oil (I prefer the flavor butter imparts)
• 2 cups diced yellow onions
• 2 cups diced carrots
• 2 cups diced celery
• 1 cup chopped leeks (white and light green parts only)
• 1 pound fresh white button mushrooms, half sliced, and half diced
• 8 cups chicken broth (low sodium) or chicken stock
• 1 mushroom bouillion cube, dissolved in 2 cups boiling water
• 1 cup pearl barley
• 1 teaspoon kosher salt, or more to taste
• freshly cracked black pepper to taste
• 1 tablespoon fresh chopped dill or 1 teaspoon dried dill leaves
• 2 tablespoons fresh Italian parsley leaves, chopped

1. In a large soup pot saute the onions, carrots, celery and leeks in the melted butter or oil over medium to medium high heat.
2. Saute for 10-12 minutes until the vegetables are soft and transparent, but not browned, adjusting heat as necessary.
3. Clean the mushrooms by wiping them off with a damp paper towel before dicing and slicing. Add the mushrooms to the vegetables and cook for another 5-8 minutes.
4. Stir the mushroom bouillion cube into the 2 cups boiling water. Add this with the 8 cups of broth to the soup pot. Bring to a boil, and then reduce to a simmer.
5. Add the barley, dill, parsley, salt and pepper. Continue to simmer on low heat, with the pot partially covered, for one hour until the barley is tender.
6. Check for seasoning. Serve in big bowls with a bit of chopped dill or parsley on top, and a hunk of bread for dunking. It is even better the next day!
7. Note:The soup will thicken as it sits because the barley tends to absorb the broth. When reheating you may want to adjust the consistency by adding a small amount of water. This soup also freezes well.

butter, yellow onions, carrots, celery, leeks, white button mushrooms, chicken broth, mushroom bouillion, pearl barley, kosher salt, freshly cracked black pepper, dill, fresh italian parsley

Taken from food52.com/recipes/21015-mom-s-mushroom-barley-soup (may not work)