Mushroom Barley Soup

Ingredients:

• 8 oz 250g Barley
• 10 oz 300g Onion, Cut brunoise
• 5 oz 150g Carrot, cut brunoise
• 5 oz 150g White turnip, cut brunoise
• 2 oz 60g Butter or chicken fat
• 5 qt 5L Chicken stock
• 2 lb 1 kg Mushrooms, diced
• 4 oz 125g Butter or chicken fat
• to taste Salt
• to taste White Pepper

Preparation:

1. Cook the barley in boiling water until tender. Drain.
2. In a heavy saucepot or stockpot, sweat the vegetables in the fat until they are about half-cooked. Do not let them brown.
3. Add the chicken stock. Bring to a boil. Reduce heat and simmer until the vegetables are just tender.
4. While the soup is simmering, sauté the mushrooms briefly in fat without letting them brown.
5. Add the mushrooms and the drained, cooked barley to the soup. Simmer another 5 minutes.
6. Degrease the soup. Season to taste with salt and pepper.