Black Kettle Mushroom Barley Soup - cooking recipe

Ingredients

3/4 cup sliced mushrooms
1/4 cup minced green bell pepper
1/4 cup minced onion
1 garlic clove, crushed
3/4 cup butter
3/4 cup flour
4 cups hot beef stock
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon cayenne pepper
1 tablespoon dried parsley flakes
2 bay leaves
2 cups whipping cream
1/3 cup beaujolais wine
1 cup cooked barley

Preparation

Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes.
Add flour, stir and cook 2 to 3 minutes.
Add hot stock, then seasonings.
Heat whipping cream (do not boil) and add to soup. Continue cooking while adding wine.
Stir in barley.
Note: Serve with fresh sourdough bread.