Mushroom Veg Barley Soup

Servings: 8
Ingredients:

3 T  Olive oil
2 c  Onion chopped
1 1/2 T  Garlic clove minced
1/2 t  Thyme, ground
1/2 ea Bay leaf
1 lb Mushrooms fresh
1/2 c  Barley, dry
4 ea Celery stalk
5 md Carrot
96 oz Chicken broth canned
1/4 t  Nutmeg
2 T  Parsley fresh

Clean and quarter the fresh mushrooms. Cut celery and carrots into
1/2 inch pieces. Place oil in a large pot. Add chopped onions; cook
over low heat for about 10 minutes until wilted. Add garlic, thyme
and bay leaf. Add mushrooms and cook for 20 minutes over medium heat,
stirring. Add the barley, celery, carrots and broth. Season with salt
and pepper to taste and the nutmeg. Bring to a boil, reduce heat to
medium low and simmer 25 to 30 minutes or until barley and vegetables
are tender. Skim off any foam that rises to the top. Remove bay leaf.
Stir in the parsely just before serving piping hot. Clean mushrooms
with damp towel never wash in water.

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