Soupe de poulet à l'orge et aux champignons

Directions

1. Heat the 6 Quart Stock Pot over medium heat. The pan is ready when water droplets dance across the surface.
2. Season the chicken pieces with salt and pepper. Add the chicken to the hot pot and sear the meat on all sides. This takes approximately 8 minutes. Transfer the seared chicken to a heatproof bowl. Pour any liquid from the pot over the chicken then carefully wipe the pot with a couple layers of paper toweling. Return the pot to the heat.
3. Add 2 Tablespoons of olive oil to the pot. Allow it to heat for one minute. The vegetables should “sizzle” when added. Add the potato, onion, celery, carrot, and garlic cloves. Season the vegetables with 1 teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Add the thyme and oregano. Stir to combine and allow the vegetables to cook for 5 minutes.
4. Add the mushrooms and continue cooking, uncovered, for an additional 8 minutes.
5. Transfer the chicken back to the pot along with any juices. Pour 1 cup of pearled barley over the mixture. Add 2 quarts unsalted chicken stock (or water) and 1/4 cup of dry, white wine. Season with salt and pepper.
6. Cover the pot with its lid. Cook over medium heat just until steam begins to escape from under the lid, 6-8 minutes. Spin the lid to engage the Vapor Seal. Immediately reduce the heat to low.
7. Cook until the barley is tender, approximately 35 minutes.
8. When the soup is done, stir in 1/4 cup chopped fresh parsley. Stir to combine and serve.