Serves 4


  • 2 cups water
  • ½ cup pearl barley
  • 3 Tbsp. olive oil, divided
  • 2 Italian sausages (8 ounces), thinly sliced
  • 2 large leeks (white and tender green parts only), chopped
  • 1 large carrot, cut into ½" slices
  • 10 ounces shiitake mushrooms, stemmed and quartered
  • 2 tsp. chopped thyme
  • ¼ cup dry red wine
  • 4 cups low-sodium chicken stock
  • 6 large Swiss chard leaves (8 ounces), stemmed and chopped
  • ½ tsp. salt, plus more to taste
  • ½ tsp. ground black pepper
  • 4 slices French bread, toasted
  • 8 slices Brie (30 ounces total)


    Active time: 30 minutes
    Total time: 50 minutes

    In a small saucepan, bring water to a boil. Add barley and a pinch of salt, partially cover and simmer over low heat until just tender, about 20 minutes; set aside.

    Meanwhile, in a large pot, heat 1 Tbsp. olive oil. Add sausages and cook over medium heat until no pink remains, about 3 minutes. Transfer to a plate and set aside.

    In the same pot, add 2 Tbsp. olive oil, leeks, carrot and a pinch of salt. Cover and cook on low heat, stirring a few times, until tender, about 7 minutes. Add mushrooms and thyme. Cover and cook over medium heat until liquid evaporates and mushrooms start to brown, about 4 minutes. Add wine and stir well. Add sausage, chicken stock and Swiss chard leaves, and bring to a simmer. Add reserved barley and season with ½ tsp. each salt and pepper.

    Preheat broiler. Place 4 large (3-cup) ovenproof soup bowls on a rimmed baking sheet. Ladle soup into bowls and top each with 1 slice French bread and 2 slices Brie. Broil until cheese melts and starts to brown, about 2 minutes, and serve immediately.

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