A hearty and creamy mushroom barley soup that's perfect for cozy evenings.
Heat the butter in a soup pot over medium heat.
Using unsalted butter allows you to control the salt level in the dish.
Add the mushrooms, green bell pepper, onion, and garlic to the pot. Sauté until softened.
Cook the vegetables until they release their juices for enhanced flavor.
Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes.
Cooking the flour removes its raw taste and thickens the soup.
Gradually pour in the hot vegetable stock while stirring. Add the thyme, basil, tarragon, cayenne pepper, parsley flakes, and bay leaf.
Stirring continuously prevents lumps from forming.
Reduce the heat and simmer for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the whipping cream and white wine. Heat gently without boiling.
Avoid boiling to prevent the cream from curdling.
Add the cooked barley and heat through.
Ensure the barley is evenly distributed in the soup.
Serve the soup hot, garnished with a sprinkle of parsley if desired.
Pair with crusty bread for a complete meal.
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