Alanna over at Veggie Venture is hosting a soup event for the month of February — Soups, Glorious Soups. When I came across this recipe in the most recent Eating Well, I knew it would be a great soup to make for this theme.

It was. This turned out nice, creamy and very satisfying. Just what you want when the weather is all cold and rainy. What happened to our sun? I seriously got used to that three weeks of all sun/no rain weather.

Oh well, here’s the soup you want when it’s not sunny out. Just use a sunny yellow bowl instead.

Creamy Mushroom-Barley Soup
1/2 cup pearl barley
4 1/2 cups mushroom broth or reduced-sodium chicken broth, divided
1 ounce dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 tbsp extra-virgin olive oil
1 cup minced shallots (about 4 medium)
8 cups sliced white mushrooms (about 20 ounces)
2 stalks celery, finely chopped
1 tbsp minced fresh . . . → Read More: Winter Mushroom-Barley Soup: It’s Creamy and Glorious!