Mushroom Barley Soup

I love soup. I can - and often do - eat soup every day. I love creamy, brothy, about the only kind I don't love is cold soup - to me the whole point of eating soup is it warms me up. Next to my love of soup - is mushrooms - sorry JD :) Today I tried a new recipe - it turned out yummy - give it a try - did you love it?

8 cups (2 quarts) beef broth

1/2 cup raw pearl barley

2 large carrots, sliced or diced

1/4 tsp dried sage

1 tbsp butter

1 onion, chopped

10 oz. fresh mushrooms, sliced

2 cloves garlic, minced

salt and pepper to taste

Combine the broth, barley, carrot and sage in a pot. Bring to a quick boil; reduce the heat and simmer slowly for 40 minutes.

In a saucepan, melt butter over medium heat. Add the onion and cook until wilted. Add the mushrooms and cook for another 10 minutes. Add the garlic and cook 5 minutes more.

Stir the mushroom mixture into the broth. Simmer partially covered 10 minutes longer.

Taste for seasoning and add the pepper and salt. Serves 4.