EXTREME MUSHROOM AND BARLEY SOUP 1/2 cup pearl barley 1 clove garlic; minced 1/2 cup finely chopped onion 1/2 cup finely chopped celery 2 tablespoons unsalted butter; may be doubled 8 cups low fat chicken broth 3/4 pound mushrooms, or 4 cups when chopped Salt and white pepper; to taste Soak barley in water overnight. Sauté garlic, onion and celery in butter (from 2 to 4 tablespoons) until tender. Drain barley and add to vegetables. Sauté 10 minutes longer, until barley becomes thick. Add chicken broth and mushrooms and simmer, covered, until barley is tender (about 1 hour). Season to taste with salt and pepper.
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