Soup Swap! Cream of Mushroom Soup with Barley

Danielle Wirth's recipe for Cream of Mushroom Soup with Barley

Chicken Broth
Mushrooms
Onions
Picket Fence Creamery Cream
Organic Hulled Barley
Salt to taste (most canned chicken broth has salt added)

Home - made chicken broth is best, but you can also use canned broth. Be sure to avoid prepared chicken broth with MSG (monosodium glutamate) often used as a "flavor enhancer". MSG can be a trigger of migraine headaches.

For large batches.

Start with 32 oz of chicken broth (or vegetable broth for vegetarians)

Heat the broth in a large stock pot and add 2 or 3 onions.

Bring the mixture to a boil and simmer the onions for 20 minutes (or so)

Depending upon how much soup you want, in addition to the broth already in the stock pot, add 2 cups of water (or broth) for every cup of hulled barley.

Bring the mixture to a boil and add the hulled barley. Cook the barley on medium heat for 45 minutes.

When barley is cooked enough, add at least 1 pound or more of thickly sliced mushrooms.
Cook on low heat until the mushrooms are firm and tender - not mushy.
Remove from heat.
Stir in as much Picket Fence Creamery whipping cream as you'd like. (I use at least a quart)
Return to low heat and stir until the cream is thoroughly mixed in with the mushrooms and barley.

Salt to taste.