Hearty Mushroom-Barley Soup With Chicken and Vegetables

Ingredients

• 3 tablespoons butter or 3 tablespoons olive oil
• 2 medium onions
• chopped
• 3 tablespoons fresh minced garlic
• 1 small celery rib
• diced
• 2 large carrots
• peeled and diced
• 12 lb white button mushrooms
• sliced
• 12 teaspoon cayenne pepper (to taste) (optional)
• 1 12 teaspoons dried thyme
• 4 cups low sodium chicken broth
• 1 large bay leaf
• 12 cup pearl barley (washed over with cold water)
• 2 cups cubed cooked chicken or 2 cups ham
• 1 cup frozen peas (optional) or 1 cup corn (optional)
• 1 (10 ounce) can cream of chicken soup
• undiluted
• 12 cup half-and-half cream (or use 1/4 each cup milk and whipping cream)
• 14 cup grated parmesan cheese (more for sprinkling)
• salt and black pepper

Instructions

1. In a large Dutch oven or saucepan heat butter over medium heat; add in onions, garlic, celery, carrots, mushrooms slices and cayenne (if using) and thyme; saute for about 5 minutes.
2. Add in the chicken broth, bay leaf and barley; simmer covered for about 40 minutes, or until the barley is desired texture.
3. Add in the cooked chicken or ham, peas, cream of chicken soup, half and half cream and Parmesan cheese; simmer for 10-15 minutes over medium-low heat.
4. Season with salt and pepper to taste.
5. Ladle into bowls and sprinkle with more Parmesan cheese.