• ½ cup pearl barley
• 2 tbsp extra virgin olive oil
• 1 large onion, chopped fine
• 1 to 2 medium cloves garlic, chopped
• 2 large carrots, peeled and diced in ¼-inch cubes
• 3 ½ cups white button mushrooms, cut in half and sliced
• ½ cup dry white wine
• 6 cups chicken stock or vegetable stock
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme (or 1 tsp dried thyme)
• ½ tbsp chopped fresh sage (or ½ tsp dried sage)
• sea salt and freshly ground black pepper to taste

Rinse and soak barley in 1 cup of warm water while preparing rest of ingredients. Heat the olive oil in a medium soup pot. Sauté the onion, garlic, and carrots for about 5 minutes over medium heat, stirring frequently. Add the mushrooms and continue to sauté for another 3 minutes. Add drained barley and wine and cook for about 2 minutes. Add the chicken or vegetable stock and bring soup to a boil on high heat. Once it comes to a boil, reduce heat to medium and simmer for about 45 minutes, or until barley and carrots are tender. Add herbs, salt and pepper at the end of cooking and serve. Makes 4 servings. This recipe can be doubled.