Creamy Mushroom Vegetable Soup (with barley)

Inspired by Joy of Cooking, this Creamy Mushroom Vegetable Soup is the ultimate cold weather dinner. The barley makes it filling enough that it becomes a one-dish meal. Make sure to freeze the leftovers for busy nights.

Ingreadient

• 4 tablespoons butter
• 4 shallots (minced)
• 2 carrots (peeled and diced)
• 1 stalk celery (diced)
• 3 cloves garlic (minced)
• 1 1/2 pounds mushrooms (fresh, sliced)
• 1/2 cup whole grain barley
• 4 cups chicken broth (or vegetable)
• 1/2 teaspoon salt (+ pepper, to taste) ((if using homemade broth add more. If using store bought broth add less))
• 1/4 cup heavy cream

Step by step

1. In a large soup pot over medium heat, melt the butter. Add the shallots, carrots, and celery and cook until softened but not brown, about 5 to 6 minutes.
2. Add the garlic and mushrooms to the pot and cook while stirring for 5 minutes more.
3. Add the barley, broth, salt, and pepper to the pot and bring to a boil. Turn down to a simmer and cook until the barley is tender, about 30 to 40 minutes.
4. Stir in heavy cream and serve warm.
5. Store the leftovers in the fridge or freezer.