Mushroom Barley Soup with Brie Toasts Recipe
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.