Mushroom Barley Soup - America Test Kitchen

• 3 tablespoons butter (or a combination of butter and olive oil)
• 1 onion, finely chopped
• 1 lb cremini mushroom, stemmed and quartered
• 1 lb portobello mushroom, stemmed and cut into 1/4-inch pieces
• salt
• 2 carrots, peeled and chopped medium
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 12 cup pearl barley
• 12 teaspoon dried thyme
• pepper

1. Melt butter in large dutch oven over med-high heat.
2. Add the onions.
3. Cook until softened, about 5 minutes.
4. Stir in mushrooms and 1/4 t. salt.
5. Cook until they have softened and browned, 10 - 15 minutes.
6. (This salt is necessary to get the liquid out of the mushrooms.
7. ).
8. Stir in the carrots and garlic.
9. Cook for 1 minute.
10. Stir in the broth, barley, thyme and 1/2 teaspoons salt (if desired).
11. Bring to simmer.
12. Cook until barley is tender, about 50 minutes.
13. Season with salt and pepper before serving.
14. I thought it was fine without any additional salt or pepper.
15. To make ahead: it keeps for 3 days in the fridge or 1 month in freezer.
16. Re heat over low, adding additional water or broth to adjust consistency.

butter, onion, cremini mushroom, portobello mushroom, salt, carrots, garlic, chicken broth, pearl barley, thyme, pepper

Taken from www.food.com/recipe/mushroom-barley-soup-america-test-kitchen-435529 (may not work)