Chicken, Mushroom and Barley Soup
8 C. chicken broth
1/2 C. whole or pearled barley
1 C. chopped onions
1 C. chopped carrots
1 t. fresh thyme leaves
1/2 t. dried sage
1 T. extra virgin olive oil
1 T. minced garlic
1 lb. white mushrooms, sliced 1/4-inch thick
1 lb. cooked chicken, diced or shredded
1 t. salt
Freshly ground black pepper to taste
3 T. minced flat-leaf parsley
Combine the broth, barley, onions, carrots, thyme, and sage in a large pot. Bring to a boil. Reduce heat and simmer, covered, for 1 hour.
Meanwhile heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté for 1 minute. Increase the heat to medium-high, add the mushrooms, and season generously with salt and pepper. Stir-fry the mushrooms until they give up their liquid and most of it has evaporated, about 5 minutes. Set aside.
To the broth, add the mushrooms, chicken, 1 teaspoon salt, and pepper to taste. Simmer, covered, for 20 minutes longer. Stir in the parsley. Serve immediately.