A Little Slice of Heaven

2 lbs. sliced mushrooms, I used baby bella and white
2 cloves garlic, minced
1 large shallot, minced
4 tablespoons Marsala wine
Olive oil
Salt and pepper, to taste
1/2 teaspoon fresh chopped thyme
1/2 cup pearled barley
8 cups chicken stock, divided
3 stalks celery hearts, sliced
3 carrots, peeled and sliced
1 large yellow onion, diced
4 tablespoons unsalted butter
2 bay leaves
1 cup heavy whipping cream

Bring barley and 1-1/2 cups of the chicken broth to a boil in a small saucepan over high heat. Once boiling, reduce heat to low and simmer until tender, adding a bit more chicken broth as needed, until tender, about 15 to 20 minutes. Remove from heat and set aside.
In a large skillet, over medium-high heat, add 3 tablespoons of olive oil. Add the mushrooms and cook until the mushrooms release their water and are tender, about 10 minutes. Remove pan from heat and drain mushrooms in a large colander. Return pan to stove and add another 3 tablespoons of olive oil. Turn heat to high and heat oil. Once heated, add the mushrooms back to the pan in a single layer, season with salt and pepper, and allow to cook until golden brown in color, about 5 minutes. Stir mushrooms and allow to brown on the other side. Once the mushrooms are browned, add the garlic and shallots. Cook for about 1 minute. Add the chopped thyme and stir to combine. Add the Marsala wine to the mushroom mixture, scraping up any browned bits from the bottom of the skillet. Cook for another minute or so. The skillet will be very hot turning the wine into a glaze. Once this happens, remove from heat and set aside.
In a large saucepan, heat 2 tablespoons of the butter over medium-high heat. Add the celery, carrots, and onions. Cook for about 5 to 8 minutes. Add the remaining 2 tablespoons of butter and cook for an additional 5 minutes. Add the mushroom mixture to the saucepan. Pour the remaining 6 cups of chicken stock into the saucepan, and stir. Add the bay leaves. Cook for 15 minutes or until the soup starts to boil. Add the barley and cook for an additional 10 minutes. Season with salt, if needed. Turn heat to low and add the heavy whipping cream. Allow to the soup to simmer, stirring frequently until slightly thickened, about 10 minutes. Remove bay leaves. Place soup into serving bowls and enjoy! I like to let the soup sit for a bit before serving. As the soup cools, it will continue to thicken.