Dad's Mushroom and Barley Soup Recipe

Rinse mushrooms and place in a bowl with enough cold water to cover; soak until mushrooms are re-hydrated about 15 minutes. Drain and slice mushrooms.

Combine 4 cups chicken broth water potatoes carrots mushrooms barley and black pepper in a pot; bring to a boil reduce heat to low cover the pot and simmer until barley is cooked about 1 hour.

Heat oil in a skillet over medium-high heat; saute onion and garlic in hot oil until golden 3 to 5 minutes. Add onion and garlic to barley mixture bring soup again to a simmer cover the pot and cook until flavors blend about 30 minutes.

Whisk remaining chicken broth and flour together in a bowl until smooth; stir into soup bring to a simmer and cook stirring occasionally until soup thickens about 15 minutes.