HOT SOUP: This is another easy to make, yet delicious and healthy soup to add to your collection.

MUSHROOM AND BARLEY SOUP:

1 onion, finely chopped                                             

¾ lb. button mushrooms, sliced

2 tbsp. olive oil                                                           

2 tbsp. all purpose flour

8 cups hot chicken stock, see recipe                           

1 cup medium barley

2 cups milk                                                                 

1/2 cup half and half cream

salt and freshly-ground white pepper                          

In a heavy saucepan, heat olive oil until hot. Cook onions until soft. Add flour and cook, stirring, at low heat, for 3 minutes.  Whisk in stock gradually, whisking continuously to prevent lumps. Add barley and mushrooms. Cover pot and bring mixture to a boil. Reduce to simmer and cook for 45 minutes.

Stir in milk and bring the soup back to a bare simmer, covered, for 30 minutes more. Add cream and salt and white pepper to taste. Heat through before serving.

Ladle soup into heated bowls to serve.