• 2 quarts defatted chicken broth
• 1/2 cup uncooked pearl barley, rinsed and drained
• 2 carrots, peeled and cut into 1/4-inch dice
• 1 tablespoon chopped fresh sage leaves, or 1/2 teaspoon dried
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 10 ounces white mushrooms, wiped clean and cut into quarters
• 2 cloves garlic, finely chopped
• salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh flat-leaf parsley

1. Combine the broth, barley, carrots, and sage in a large heavy pot. Bring to a boil. Then stir, cover, and simmer for 40 minutes.

2. Meanwhile, heat the butter and the oil in a nonstick skillet over medium- low heat. Add the onion and cook, stirring, until softened, 10 minutes. Add the mushrooms, raise the heat to medium-high, and cook, stirring, for 5 minutes. Add the garlic and cook 5 minutes more. Stir the mushroom mixture into the soup, and season with salt and pepper.

3. Cook the soup, partially covered, for 20 minutes longer. Stir in the parsley and serve.

Serves 4

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Published: 1999