Creamy Chicken and Barley Soup

Really good!  2/5/11

2 tbsp. butter
1 small white onion, diced
2 large carrots or parsnips, or a combination of the two, diced
3 stalks celery, diced
1 clove garlic, peeled and diced
¾ c. peeled and diced potato
¼ c. barley
4 c. chicken stock
1 bay leaf
1 tsp. dried thyme
¼ c. white wine
¼ c. heavy cream
2 c. cooked chicken or turkey, diced
Freshly ground salt and pepper to taste
Fresh parsley for garnish

In a large stockpot, melt the butter and saute the onions, carrots, celery and garlic until soft.  Add the potatoes, barley, stock, bay leaf, and thyme.  Cook, partially covered, for one hour, adding more stock as needed.  Add the wine, cream, chicken, and salt and pepper.  Heat through and serve topped with parsley


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