Mushroom Barley Soup

• 2 ounces all-purpose flour
• 2 ounces clarified butter (melted butter with liquid removed from milky portion)
• 5 cups chicken stock
• 2 cups heavy cream
• 2 ounces white mushrooms, cut into pieces
• 4 cups sliced cremini mushrooms
• 1 cup barley, cooked to package directions
• 1 cup finely diced onion
• 12 cup finely diced carrot
• 12 cup finely diced celery
• 1 tablespoon chicken base or 1 bouillon cube
• 1 cup heavy cream

1. In a stock pot add clarified butter and flour.
2. Combine to make a"wet sand" consistency and let cook on medium low for about 5 minutes, stirring constantly.
3. The color of the mixture should be a blonde color--creamy with a very light tan shade.
4. Add chicken stock and stir to combine.
5. Continue stirring until mixture becomes thick and coats the back of a spoon well (about 20 minutes).
6. Add mushroom pieces and heavy cream.
7. Let simmer for 30 minutes, stirring occasionally.
8. In a saucepan combine crimini mushrooms, onions, carrots and celery with 2 T butter.
9. Saute until the moisture is released from the mushrooms and they start to shrink slightly.
10. Strain and add mushroom mixture to the stock mixture.
11. Add cooked barley and chicken base/boullion cube and stir.
12. Let simmer for an additional 30 minutes.
13. Add the additional cup of heavy cream as needed and stir.

flour, butter, chicken stock, heavy cream, white mushrooms, cremini mushrooms, barley, onion, carrot, celery, chicken base, heavy cream

Taken from www.food.com/recipe/mushroom-barley-soup-112950 (may not work)