French Spring Soup

• 4 Tablespoons Butter
• 1 pound Leeks, Chopped
• 1 whole Onion, Chopped
• 1 clove Garlic, Minced
• 8 ounces, weight Cremini Mushrooms, Sliced
• 3 whole New Potatoes, Chopped
• 2 whole Large Carrots, Chopped
• 1 bunch Fresh Asparagus, Cut Into 1/2 To 1 Inch Slices
• 1 quart Water
• 1 quart Vegetable Or Chicken Broth
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground Pepper
• 1 pinch Dill
• 1/3 cups Barley
• 9 ounces, weight Fresh Spinach, Roughly Chopped
• 1 cup Half-and-half
• 1/4 cups Sherry (optional)

1. In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic, and saute until tender. Add the mushrooms and saute for two minutes. Add the potatoes, carrots, and asparagus, and saute for two more minutes.
2. Add the water, broth, salt, pepper, dill, and barley. Bring to a boil, reduce the heat and simmer for 30 minutes. Stir in the spinach, half-and-half and sherry; cook over low heat for about five more minutes.
3. Sprinkle fresh grated parmesan cheese over the soup, and serve with crusty bread.

butter, leeks, onion, clove garlic, mushrooms, new potatoes, carrots, fresh asparagus, water, chicken broth, kosher salt, ground pepper, dill, barley, ubc

Taken from tastykitchen.com/recipes/soups/french-spring-soup/ (may not work)