Recipe: Mushroom + Barley Soup

Winter is slowly winding down — one (ME!) can only hope the snow is gone for good.  But we do have a week of rain in our future here in Connecticut, and so I think it’s fitting to squeeze in at least one more soup recipe before the weather warms for spring.  I made this particular soup for the first time last week; it was extremely easy, but delivered great flavor and the leftovers were stellar.  Highly recommended!

Mushroom + Barley Soup

Serves 4

1/3 cup pearl barley, rinsed and drained
7 cups chicken or vegetable stock (I used half of each, because it’s what I had)
1 bay leaf
1 tablespoon butter
12 oz mushrooms, thinly sliced (I used button, but cremini would be equally nice)
1 teaspoon olive oil
1 onion, finely chopped
2 carrots, thinly sliced (more wouldn’t hurt)
1 tablespoon chopped fresh tarragon, plus extra to garnish (I used 1 teaspoon dried)
1 tablespoon chopped fresh parsley, plus extra to garnish
salt and pepper

Bring 2 cups of stock to a boil in a small saucepan.  Add the bay leaf and a pinch of salt.  Stir in the pearl barley, reduce heat, cover and simmer for 40 minutes.

Meanwhile, melt butter in a large saucepan over medium heat.  Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 10 minutes.  Remove mushrooms from the pan.

Heat oil in in the same saucepan over medium heat and add the onions and carrots.  Cover and cook for about 3 minutes, stirring occasionally until the onion is softened.

Add the remaining stock and bring to a boil.  Stir in the mushrooms and the barley with its cooking liquid.  Reduce the heat, cover and simmer gently for about 20 minutes, or until the carrots are tender, stirring occasionally.

Stir in the tarragon and parsley.  Taste and adjust the seasoning, if necessary.  Ladle into large bowls, garnish with fresh parsley and tarragon and serve.