Serves 10-12

Ingredients

• 1 Spanish onion
• 1 bunch parlsey
• 2 carrots
• 2 stalks celery
• 2 cloves garlic, finely chopped
• 3 tbsp. butter
• 3 tbsp. flour
• 3 quarts chicken stock
• 3/4 pound Wood Ear mushrooms, finely chopped
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. nutmeg
• 1/2 tsp. thyme
• 1/2 pound barley

Directions

Soak barley in water at least 1 hour. Finely chop onion, parsley, carrots, and celery. Blend well. In saucepan, saute blended vegetables and garlic in butter. When translucent, add flour and stir. Add chicken stock, mushrooms, salt, pepper, nutmeg and thyme. Bring to a simmer, add barley and simmer 15 minutes. Adjust seasoning.