Sorry I can't share the mushroom barley soup, only a small bowl left for tomorrow's lunch. But will share the recipe with you gals. Years ago I always enjoyed the thich creamy mushroom barley soup that I had in New York City diner's. Finally got a recipe that comes pretty close.
Creamy Mushroom Barley Soup
2 tablespoons butter or margarine
1 cup sliced mushrooms
1 medium onion, sliced
1 carrot, diced (optional)
1/4 cup barley
1 26 oz can Campbell's Cream of Mushroom Soup
3 cups water
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large stock pot saute the onions and mushrooms in the butter til tender, add barley and cook until barley is lightly browned. Add soup, water, thyme and pepper, bring to a boil, lower heat, cover and simmer 45 minutes or until barley is soft. I let it sit for a few hours before serving as it gets nice and thick.
If you can't find the large can of Campbell's Cream of Mushroom soup subsitute several smaller cans. Hope you like it. I froze the leftover mushrooms for the chicken dish I plan to make on Thursday for my Granny's Who Lunch Luncheon.
May in Jersey