Mushroom Barley Soup

No picture and I'm real sorry about that. The problem is I'm too busy drooling over this soup while I'm preparing it and then I sort of gobble it up before I remember I should have taken a picture. This soup is thick and very flavorful, cooks up quickly and freezes well. What's not to love about it?

Mushroom Barley Soup

8 oz whole mushrooms, cleaned and quartered

2 bunches green onions, trimmed and cut into 1 inch pieces

2 cups Imagine Organic chicken broth

1 cup Chardonnay, use the cheap stuff, it's awesome in soup

2 medium carrots sliced into thin rounds

1/2 cup barley

1/4 teaspoon Savory

1/4 teaspoon Thyme

1/2 teaspoon Basil

olive oil

salt

pepper

Toss mushrooms and green onions in a little bit of olive oil. Season with salt and pepper and roast 425 degrees for 30 minutes. Meanwhile, combine chicken broth and Chardonnay in a saucepan. Add sliced carrots, barley, savory, thyme and basil. Bring to a boil, reduce heat and simmer until mushrooms and onions are roasted. Add these to the soup and continue simmering until carrots are crisp tender and barley is swollen. Oh...my...gosh, enjoy! This has become my new favorite soup.

Note: I roast the mushrooms and onions with lots of root vegetables so I make better use of the oven. I figure I'll eat the root vegetables with another meal.