This Creamy Morel Mushroom Barley Soup is an easy and delicious way to get your mushroom fix in a healthy way. Can be made with either fresh or dried morel mushrooms.
In a medium pot over medium heat, saute morel mushrooms, onion and garlic in butter. Seson with lemon juice, salt and pepper. Cook until all the liquid is evaporated, roughly 3 mintues.
Add barley, saute lightly for about 1 mintue.
Deglaze with white wine, contiune cooking until the alcohol is evaprated, 2-3 mintues.
Add chicken broth and thyme.
Bring to a simmer, reduce heat, cover. Cook for 25 mintues.
Remove lid and increase heat to medium and simmer uncovered for 5-10 mintues or until barley is fully cooked and to thicken slightly.
Reduce heat to low. Add cream and cook for another 5 mintues.