Mushroom Barley Soup

1. 1

   Melt 4 tbsps butter in saucepan and add flour. cook 3-4 min. stirring constantly till pale gold. Set aside.

2. 2

   Melt remaining butter in soup pot, add shallots and carrots and cook till browned about 4 min. Add mushrooms and cook till soft, about 5 min. Add broth, salt and thyme and simmer 10 minutes.

3. 3

   Whisk one cup of broth into flour mixture and whisk til smooth, 2 min. Put that flour mixture into soup, add the barley and stir. Simmer l hour, you may have to add more broth. Check that barley is tender, may have to simmer a bit longer.

* Per serving · 4 servings · Values may vary.

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