Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil 4 Celery stalks, cut into
2 c Chopped onions -1/2" pieces
1 1/2 tb Coarsely chopped garlic 5 Carrots, cut into 1/2"
2 Branches fresh thyme -pieces
-OR 12 c Defatted chicken broth
1/2 t Dried thyme Salt
1/2 Bay leaf Black pepper
2 lb White mushrooms, cleaned pn Ground nutmeg
-and quartered 2 tb Chopped flat-leaf parsley
1/2 c Uncooked pearl barley,rinsed

When cleaning mushrooms, trim stems and wipe caps with a damp paper
towel. Never wash under water.

1. Place oil in a large pot. Add onions; cook over low heat 10
minutes or until wilted. Add garlic, thyme and bay leaf.

2. Add the mushrooms and cook for 20 minutes over medium heat,
stirring. Add the barley, celery, carrots and broth. Season with
salt, pepper and nutmeg.

3. Bring to a boil, reduce heat to medium-low and simmer 25-30
minutes or until vegetables and barley are tender, skimming any foam
that rises to the top. Remove thyme branches and bay leaf. Adjust
seasonings. Stir in the parsley just before serving the soup piping
hot.

Per serving: 151 calories, 5 grams fat, no cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 11-23-94

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