Mushroom Barley Soup (The Frog-Commissary)

1 Spanish onion
1 bunch parsley
2 carrots
2 stalks celery
2 cloves garlic, finely chopped
3 tbsp butter
3 tbsp flour
3 quarts chicken stock
3/4 pound mushrooms, finely chopped
1 tsp salt
1 tsp pepper
1/4 tsp nutmeg
1/2 tsp thyme
1/2 pound barley

Soak barley in water at least 1 hour. Finely chop onion, parsley, carrots and celery; blend well. In saucepan, sauté blended vegetables and garlic in butter. When translucent, add flour and stir. Add chicken stock, mushroom, salt pepper, nutmeg, and thyme. Bring to simmer, add and simmer 15 minutes. Correct seasoning

Soup is best if made in advance and then reheated. If soup is too thick when reheated, add more chicken stock.


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