Mushroom-Barley Soup

Makes
4 servings

Time
45 minutes

Barley and mushrooms are a wonderfully earthy combination, especially in winter. If you have some dried mushrooms on hand, reconstitute a small handful and add them to the fresh mushrooms about halfway through cooking. (Strain and use their soaking liquid to replace some of the water or stock.) You can also make this soup even heartier by stirring in chopped parsnips, sweet potatoes, or potatoes after cooking the carrots and mushrooms.

INGREDIENTS

2 tablespoons extra virgin olive oil
10 to 16 fresh shiitake or button mushrooms, stemmed (shiitakes only) and roughly chopped
2 medium carrots, sliced
¾ cup pearled barley
Salt and freshly ground black pepper
1 bay leaf

INSTRUCTIONS

1. Put the olive oil in a large, deep pot over medium-high heat. When hot, add the mushrooms and carrots and cook, stirring occasionally, until they begin to brown, about 10 minutes. Add the barley and continue to cook, stirring frequently, until it begins to brown, about 5 minutes; sprinkle with a little salt and pepper.