Mushroom Barley Soup with Leeks

Slice the mushrooms and dice the carrots. Cut off the leek roots and dark green tops. Halve the white and light green sections lengthwise, rinse between their layers to remove grit, then slice thinly. Rinse the pearl barley in a fine sieve. Measure the broth and remaining ingredients.

Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half the mushrooms in an even layer and cook for 4 to 5 minutes, stirring occasionally, until their released liquid mostly evaporates and their edges brown. Transfer to a clean bowl. Add the remaining oil and mushrooms and repeat. Lower the heat if the pot begins to scorch.

Reduce the heat to medium. Return the first batch of mushrooms to the pot. Add leeks and carrots; stir for about 5 minutes until the leeks soften. Add garlic and thyme and stir for 1 minute without letting the garlic burn.

Add the rinsed pearl barley, broth, salt and pepper. Scrape any browned bits from the bottom of the pot. Bring to a boil, then lower to a steady gentle simmer. Cover loosely and cook for about 35 to 45 minutes, stirring occasionally, until the barley is tender but still pleasantly chewy. If the grains absorb too much liquid, stir in hot water, 1/2 cup at a time; allow extra time if the barley is still firm.

Turn off the heat. Stir in lemon juice and parsley. Taste and add salt or pepper if needed. Ladle into six bowls. The barley continues to absorb liquid as it stands; loosen leftovers with water or broth when reheating.

Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 2 to 3 days. Reheat only the portion needed until the soup reaches a rolling boil and 74°C (165°F); discard any reheated portion left uneaten.