Mushrooms and barley give this hearty soup a richness that is both delicious and filling.  And perfect for a chilly fall night.  Happy Cooking!

~ Gena

 

 

 

 

 

 

 

Ingredients:

Serves 4

1 cup barley

4 T unsalted butter

4 T flour

1 small onion, chopped

3 1/2 cups vegetable or beef broth (I used vegetable and am curious to try beef next time-let me know if you try it!)

4 cups mushrooms, chopped

1 1/2 cups milk

1/2 cup cream

1 t. salt

fresh ground black pepper

3 sprigs fresh Rosemary

Directions:

•  Melt butter over med. heat in a saucepan.  Whisk in flour and whisk for one minute, then slowly whisk in broth until smooth.

 

 

 

 

 

 

•  Stir in mushrooms, barley, salt, pepper and 2 rosemary sprigs.  Let cook 2 minutes.
• Add milk and cream and let simmer for 10-15 min.  Remove rosemary sprigs.
• Serve with a garnish of rosemary. Enjoy!!