This mushroom barley soup recipe is a classic recipe that fills the kitchen with the smell of goodness.
Wash mushrooms, remove the stems, and cut into slices.
In a medium sized heavy bottom soup pot, melt the butter over medium heat.
When the butter has just melted, add onion, celery, and garlic, sauteing and stirring until they have softened, about 5 minutes.
Add mushrooms and cook for 2 minutes on each side.
Add chicken stock, barley, potatoes, carrots and bay leaves.
Bring the entire pot to a boil for 5 minutes.
Reduce to a simmer, cover and cook for 40 minutes.
Remove the bay leaves before serving.
Season to taste with salt and pepper.