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.

Serves 4-5.