Mushroom & Barley Soup


This is a very nice soup to serve as a first course or as a way to warm up in chilly weather. There’s just something about it that makes me a little glad it’s cold and grey out. I use quick cooking barley for this soup, but if you’d rather not, just boil some pearl barley first for about 40 minutes in 2 cups of the stock.

1/4 cup quick-cook barley
6 3/4 cup chicken stock (I sometimes just use water)
1 bay leaf
1 tsp. olive oil
1 onion, chopped
2 carrots, chopped thin
1 Tbs. butter
12 oz. mushrooms, sliced thin
1 Tbs. dried tarragon
1 Tbs fresh chopped parsley
Salt & pepper to taste