Cream of Mushroom Soup


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)


Clean and chop mushrooms. Heat 1 tablespoon oil in large skillet, sauté mushrooms over medium heat until all water has evaporated, about 9 minutes; set aside.

In large pot heat remaining oil and sauté 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, simmer 30-40 minutes. Remove about 90% of the vegetable mixture and puree. Stir back into pot, add cream and heat through until hot. Adjust seasonings and sprinkle with chopped parsley and serve.

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