1. In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat. 2. Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary. 3. Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook. 4. Add the mushroom mixture to the barley and cook another 15 minutes, stirring often. 5. Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper. 6. Serve very hot in deep or wide bowls, sprinkled with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
