Mixed-Up Mushroom Barley Soup

This is one of my favorite recipes

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 8  cups chicken broth or 8  cups vegetable broth
• 1⁄2 cup pearl barley
• 1⁄2 cup  diced carrot
• 1  tablespoon  chopped fresh tarragon or 1  teaspoon dried tarragon, crumbled
• 3  tablespoons olive oil
• 1  cup  diced onion
• 2  teaspoons  minced garlic
• 10  ounces button mushrooms, remove stems and quarter
• 6  ounces shiitake mushrooms, remove stems and quarter
•  salt and pepper
• 2  tablespoons dry sherry
• 4  tablespoons  chopped fresh flat-leaf parsley

Directions

1. In a large pot, combine broth, barley, carrots and tarragon. Bring to a boil.
2. Reduce heat to medium-low and simmer, partially covered until barley is cooked (approx 30 min).
3. Heat the oil in a pan over medium heat.
4. Add diced onion, cook until soft.
5. Add garlic and mushrooms, cook until soft.
6. Add mushroom mixture to soup pot.
7. Season with salt and pepper.
8. Cook for approximately 20 minute.
9. Then stir in sherry and parsley.
10. Adjust seasoning as necessary.