Mushroom Barley Soup | The Fancy Pants Kitchen

Ingredients

• 1/4 cup unsalted butter
• 1 pound mushrooms, cut into 1/2-inch pieces (see Chef’s Note)
• 2 large carrots, peeled and chopped into 1/4” dice
• 2 large celery stalks, chopped into 1/4” dice
• 1 onion, chopped
• 1/2 cup pearl barley, rinsed and drained
• 2 tbsp all-purpose flour
• 8 cups vegetable broth (see Chef’s Note)
• 2 tsp Kosher salt
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh dill weed Kosher salt and freshly ground pepper, to taste