Note: i’ll finish this post up tomorrow, but i just wanted to ge it online for folks to comment on the soup.

Cooler weather, rainy days, and warm, hearty soups. Early autumn is one of my favorite times of year. I hadn’t made a barley soup since last winter’s Beef Barley (#9) which came out pretty well, and recently I’ve had a hankering for a chicken barley soup.

Chicken, Barley Soup with Mushrooms

• 1 tbs butter
• 1 tbs olive oil
• 1 cup onions diced
• 8 oz baby bella mushrooms – halved and sliced
• 1 cup celery – diced

Heat the butter and oil in a medium suzed souppot while you are cutting thenonions, garlic, and mushrooms. Add each tot the potbas theybare cut. Cook ouvr medium high heat for five to seven minutes, stirring frequently to keep them from burning. Ideally the mushrooms should brown a bit.

By the way, this gices off the greatest aroma you can imagine.

Add in the celery and carrots