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Black Kettle Mushroom Barley Soup

3/4 C. sliced mushrooms
1/4 C. minced green bell pepper
1/4 C. minced onion
1 clove garlic, crushed
3/4 C. butter
3/4 C. flour
4 C. hot beef stock
1/4 t. dried thyme
1/4 t. dried basil
1/4 t. dried tarragon
1/4 t. cayenne pepper
1 T. dried parsley flakes
2 bay leaves
2 C. whipping cream
1/3 C. Beaujolais wine
1 C. cooked barley

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 and add to soup. Continue cooking while adding wine. Stir in barley.

Makes six 1-cup servings.
 

    
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