This savory soup will chase away the chill from an autumn evening.
8 vegetable bouillon cubes
8 cups water
2 tablespoons chopped parsley
2 stalks celery with leaves, chopped
1 cup barley
1 cup chopped leeks
1 pound mushrooms, sliced
2 tablespoons butter
4 to 6 carrots, sliced
freshly ground black pepper to taste
In large saucepan, bring bouillon and water to boil, stirring to dissolve bouillon. Add parsley, celery, and barley, and bring back to boil. Cover, reduce heat, and simmer for about 1-1/2 hours or until barley is tender. Meanwhile, saute leeks and mushrooms in butter. When barley is tender, add leeks, mushrooms, and carrots to soup. (Add 1 to 2 cups water at this point if you like a lot of broth.) Cook 20 to 30 minutes longer or until carrots are tender. Add pepper to taste and serve.
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