Soup Du Jour Recipe

Prep

Gather and measure ingredients. Rinse pearl barley under cold water if using. Slice mushrooms and chop vegetables.

Heat a large heavy-bottomed pot over medium heat. Add 2 tbs olive oil and 1 tbs butter until butter melts and begins to foam.

Add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

Sprinkle the 2 tbs flour over the vegetables and stir to coat, cooking 1–2 minutes to remove the raw flour taste (this will slightly thicken the soup).

Slowly pour in 6 cups of stock while stirring or whisking to avoid lumps. Increase heat to bring the mixture to a gentle boil.

Add dried thyme, bay leaf, 1 tsp salt and 1 tsp black pepper. Reduce heat to low and simmer, uncovered, for 15 minutes to meld flavors.

While base simmers, in a separate skillet over medium-high heat add a light drizzle of olive oil (or 1 tbs) and sauté sliced mushrooms until they release their moisture and begin to brown, about 6–8 minutes. This step concentrates mushroom flavor.

Add the sautéed mushrooms to the pot along with the rinsed pearl barley. Continue to simmer, partially covered, until barley is tender, about 25–30 minutes (reduce simmer time if using quick-cooking barley or substitute with another grain/legume).

In the last 3–4 minutes of cooking, stir in baby spinach (or kale) so it wilts and incorporates.

Remove the bay leaf. Taste and adjust seasoning — add salt and pepper to taste and 1 tsp fresh lemon juice to brighten the soup.

If you prefer a creamier texture, stir in up to 1 cup heavy cream and warm through (do not boil after adding cream). Alternatively, for a smoother finish you can puree up to one-third of the soup with an immersion blender and then stir back in.

Stir in chopped fresh parsley and remove from heat. Let rest 5 minutes to meld flavors before serving.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Brush or toss focaccia slices with 2 tbs olive oil, sprinkle with chopped rosemary (if using) and sea salt.

Arrange slices in a single layer and toast in the oven until golden and crisp on edges, 8–12 minutes, flipping once halfway for even browning.

Remove from oven and let cool slightly. Optionally rub warm toasted focaccia lightly with a halved garlic clove for extra flavor.

Ladle soup into bowls, garnish with additional parsley and a grind of black pepper. Serve each bowl with 1–2 slices of toasted focaccia on the side.