Mushroom Barley Soup

I recently had lunch at 2nd Avenue Deli and one of the soups was mushroom barley soup which was delicious but overpriced for a very small amount. I decided to make a huge pot of my own mushroom barley soup that could feed eight and cost very little. I found this recipe on my favorite food site and worked from it. This soup is the perfect comfort food for a cold winter night and with some flaky and chewy bread it's fantastic!

Mushroom Barley Soup

Ingredients:

3 tablespoons butter

10 oz pound mushrooms, chopped

8 oz corn kernels

2 large carrots, chopped

2 large celery stalks, chopped

1/2 onion, chopped

1/2 cup pearl barley

2 tablespoons flour

8 cups mushroom broth, or vegetable broth

1 large handful fresh parsley, chopped

2 tablespoons chopped fresh dill

Directions:

1. Melt butter over medium high heat in a large pot.

2. Add the mushrooms, corn, carrots, celery and onion and saute until the vegetables begin to brown, about 20 minutes.

3. Add flour and stir for five minutes. Gradually mix in the broth and pour in the barley. Bring the soup to a boil, stirring frequently. Reduce the heat to medium and simmer until the barley is soft and the soup thickens, about 40 minutes. Add in the parsley and dill and serve warm.