Thursday, February 24, 2011
This soup was so good I've been craving it again all week. It's on this weekend's menu again if I can wait that long. (another cold front coming in!) Paired with some olive oil and rosemary bread...heavenly.
1/3 c. pearl barley
6 c. chicken or vegetable broth
1 bay leaf
1 tbsp butter
12 oz mushrooms, thinly sliced
1 tsp olive oil
1 onion, finely chopped
2 carrots, thinly sliced
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh parsley or tarragon, to garnish
Rinse the barley and drain. Bring 2 c. of stock to boil in small saucepan. Add the bay leaf and a pinch of salt if the broth is unsalted. Stir in the barley, reduce the heat, cover and simmer for 40 minutes.
Melt the butter in a large skillet over med heat. Add the mushrooms and season with salt and pepper. Cook for 5-8 minutes until golden brown, stirring occasionally at first and then more often after they start to color. Remove from heat.
Heat the oil in a large saucepan over a medium heat and add the onions and carrots. Cover and cook for about 3 minutes, stirring frequently until the onion is softened.
Add remaining stock and bring to a boil. Stir in the barley with the cooking liquid and add the mushrooms. 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. Ladle into warm bowls, garnish with fresh parsley or tarragon and serve.