Recipe: Mushroom and barley soup

Mushroom and Barley soup
Serves 4.
The barley will continue to absorb liquid if the soup is stored, so if making ahead, you may need to add a little more stock or water when reheating.
• 1/3 c. pearl barley
• 6 1/4 c. chicken or vegetable stock, divided
• 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, for garnish
Directions
Rinse the barley and drain. Bring 2 cups of the stock to boil in a small saucepan. Add the bay leaf and, if the stock is unsalted, a pinch of salt. Stir in the barley, reduce the heat, cover and simmer for 40 minutes. Melt the butter in a large frying pan over medium heat. Add the mushrooms and season with salt and pepper. Cook for about 8 minutes until they are golden brown, stirring occasionally at first, then more often after they start to color. Remove mushrooms from the heat. Heat the oil in a large saucepan over medium heat. Add onions and carrots, cover and cook for about 3 minutes, stirring frequently, until the onion is softened. Add the remaining 4 1/4 cups of stock and bring to a boil. Stir in the barley with its 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. Taste and adjust seasoning, if necessary. Ladle into warm bowls and garnish with fresh parsley or tarragon.