Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 2 tablespoons butter
- 1 small-medium onion
- 1 pound mushrooms, sliced
- 1/2 cup chopped carrots
- 1/2 cup quick-cook barley
- 1 cup chicken broth
- 1 cup water
- 2 cups milk
- 1 cup half-and-half
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
Preparation:
Melt butter in medium-size saucepan. Add onion, mushrooms, and carrots; cook 6 minutes. Add barley, broth and water. Simmer, covered, for 15 minutes or until barley is tender.Meanwhile, combine milk, half-and-half, flour, salt, and pepper in small bowl. Stir into saucepan. Cook stirring constantly, until mixture comes to a boil. Boil, stirring for 1 minute or until thickened.
Puree 2 cups of soup in food processor. Stir back into soup in saucepan; gently heat through.
Servings - 6 Calories - 232 per serving
This is really easy too! - Amy