INGREDIENTS:
3/4 to 1 lb. mushrooms
1/2 medium yellow onion
1 potato, shredded
1 carrot, shredded
1/2 cup barley, rinsed
1 1/2 quarts chicken broth
1 cup half and half
2 tablespoons olive oil
2 tablespoons parsley, chopped
Salt and pepper, to taste
Splash of dry sherry, to taste (optional)
METHOD:
Clean and chop mushrooms. Heat 1 tablespoon oil in a large skillet, sauté mushrooms over medium heat until all water has evaporated, about 9 minutes; set aside.
In a large pot heat the remaining oil and sauté the onion till transparent. Add shredded potato and carrot and cook over medium heat, stirring constantly. Add chicken broth and bring to a low boil, maintain till vegetables are tender Add sautéed mushrooms and barley, and simmer for 30-40 minutes. Remove about 90% of the vegetable mixture and puree. Stir back into the pot, add cream, and heat through until hot. Adjust seasonings and sprinkle with chopped parsley and serve.
