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Barley and Mushroom Soup

1/2 c. barley
1 tbsp. butter
1 sm. onion or 2 med. leeks, finely chopped
4 oz. mushrooms, diced
Garlic and salt to taste
7-8 c. broth
1 carrot, diced
1 celery rib, diced
3 tbsp. heavy cream
1 tbsp. chopped parsley
1 tsp. vinegar
1 tbsp. chives
1/2 tsp. pepper

In a small bowl, cover the barley with 1 cup of cold water. Set aside to soak for 30 minutes, then drain. In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened. Add mushrooms, garlic and salt. Cook 2-3 minutes. Add broth and drained barley. Reduce heat to simmer and cook covered, for 20 minutes. Add the celery and carrot and cook 10 minutes, partially covering the pot. Stir in the cream and vinegar. Add parsley, chives and pepper just before serving. 6 servings.

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