Polish Creamed Mushroom Barley Soup - cooking recipe

Ingredients

2 quarts water
3 medium carrots, finely chopped (about 1 1/2 c.)
3 medium celery ribs, finely chopped (about 1 1/2 c.)
1 lb medium barley
coarse sea salt
fresh ground pepper
1 1/2 lbs mushrooms, coarsely chopped
1 medium onion, coarsely chopped (about 1 cup)
2 tablespoons butter
6 cups chicken broth
1 cup heavy cream
3 teaspoons Kitchen Bouquet (liquid) or 3 teaspoons maggi seasoning (liquid)
finely chopped parsley, for garnish

Preparation

In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat.
Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook.
Add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper.
Serve very hot in deep or wide bowls, sprinkled with parsley.