MUSHROOM AND BARLEY SOUP

Finally my most famous mushroom and barley soup.

Easy , healthy and super tasty!

8 servings.

600grs fresh mushrooms (buy a mix portobello , paris, shitaky,etc)

6 table spoon of butter

1 finely chopped big onion

1 clove garlic finely chopped

2 lts of chicken broth

salt and pepper

1 bay leaf

1/2 cup barley

1/4 spoon chopped parsley

1 1/2 c. sliced celery

1 1/2 c. sliced carrots
1 pt. sour cream

Chop the mushrooms , put some sliced to a side.
In large saucepan, melt 4 tablespoons butter. Add the onions and let it fry, then add the chopped mushrooms and the garlic; saute 5 minutes. Add parsley, celery, and carrots. Let it cook and then add the chicken broth, salt, black pepper and bay leaf. Heat to boiling.

Usually I boil the barley for 30minutes before adding to the previous mix but if you can also add it directly dry, it will only take some more time to cook.

Reduce heat and cook covered about 1 hour longer until vegetables and barley are tender.

Remove the bat leaf and put the soup in the mix. Make a soft puré.

Add finally the sour cream. Taste to make sure of salt and pepper.

Melt remaining 2 tablespoons butter. Add the reserved sliced mushrooms and saute 5 minutes.

Place soup in the plates and add finally the sauted mushroom and some fresh parsley.