Mushroom Barley Soup

This recipe is from a rice cooker that has long since given up the ghost, but the recipe continues on. Great for a cold winter night.

Servings: 8-10

Ingredients:

• 2 tablespoons olive oil

• 1 large onion - coarsely chopped

• 1 clove garlic, minced

• 2 carrots, peeled and sliced

• ½ pound mushrooms, sliced

• 1 cup white wine

• 8 to 10 cups chicken stock

• 2 tablespoons ketchup

• 1 teaspoon salt

• ½ teaspoon pepper

Instructions:

1. Heat oil in large stock pot.

2. Put onion, garlic, carrots, and mushrooms in a stock pot and saute until onions begin to turn translucent and brown.

3. Add barley and stir.

4. Add wine, bring to boil and cook for about 3 minutes until reduced by half

5. Add stock, ketchup, salt and pepper. Bring to boil, reduce heat, simmer for ½ - 1 hour until barley has expanded and soup is thick. Serve.