Eden Utah General Store Mushroom Barley Soup

Step 1: Heat 2 tablespoons butter in a large stockpot over medium heat.

Step 2: Add mushroom stems plus a few caps and sweat for five minutes until tender and releasing juice.

Step 3: Add water and wine, boil and reduce heat, partially cover and simmer for 20 minutes.

Step 4: Strain liquid through a fine sieve, reserve eight cups of liquid; set aside.

Step 5: Use stems for something else.

Step 6: Place pot over medium heat, melt 2 tablespoons butter and add onion, celery, carrots, and sweat for 5 minutes until tender.

Step 7: Add thyme, bay leaves, salt and pepper; stir to coat vegetables.

Step 8: Add sliced mushroom caps and saute for 5 minutes until tender and releasing juices.

Step 9: Add reserved mushroom stock and pearl barley.

Step 10: Boil then reduce heat and simmer for one hour until barley is tender.

Step 11: Remove from heat, add parsley, vinegar and garlic.

Step 12: Remove bay leaves before serving.

Step 13: Season to taste.