Mushroom Barley Soup

Yeild: 6 lit

Ingredients:

• 200 g barley
• 300 g onions, brunoise
• 150 g carrots, brunoise
• 150 g white turnips, brunoise
• 60 g butter or chicken fat
• 5 lit chicken stock
• 900 g mushrooms, diced
• 100 g butter or chicken fat
• to taste salt
• to taste ground white pepper

Procedure:

1. cook barley in boiling water till tender ... drain
2. in a sauce pot or stock pot  ... sweat vegetables with fat ... till half cooked ... do not brown
3. add chicken stock ... bring to a boil ... reduce heat ... simmer till vegetable just tender
4. while soup is simmering ... sautee mushroom with fat ... do not brown
5. add mushrooms, drained cooked barley to soup ... simmer another 5 mins
6. skimmed fat ... season to tatse with salt, pepper