Cremini Mushroom Barley Soup

Ingredients

• 2
  
  large shallots, diced
  
• 
  
  2 slices bacon, chopped
  
• 
  
  3 garlic cloves, minced
  
• 1/2
  
  teaspoon crushed red pepper flakes
  
• 1/2
  
  teaspoon cumin
  
• 1
  
  teaspoon chopped fresh thyme leaves
  
• 1/4
  
  teaspoon smoked paprika
  
• 
  
  1 quart mushroom stock
  
• 
  
  1 quart chicken stock (or double up the mushroom)
  
• 
  
  1 bay leaf
  
• 
  
  1/2 cup pearl barley, rinsed well
  
• 
  
  2 carrots, peeled and diced
  
• 
  
  1 lb cremini mushrooms, quartered
  
• 
  
  1 15oz can white beans, drained and rinsed
  
• 1
  
  teaspoon salt
  

Directions

1. In a large Dutch oven or stock pot, heat 1/2 tablespoon olive oil over medium heat. Saute the shallot until translucent, then add the bacon and cook until browned. Add the garlic, red pepper, cumin, thyme, and paprika and cook until fragrant, about 1-2 minutes.
2. Cover the onion bacon mixture with the stock and bring to a boil. Add the barley and bay leaf, reduce the heat to medium-low, and simmer covered for 30 minutes. Add the mushroom and carrots, and continue to simmer covered for another 20-30 minutes until vegetables are tender. Add the white beans and simmer for 5-10 minutes more.
3. When the barley is tender, remove the bay leaf and taste for seasoning. Serve hot, or freeze extra portions for a lazy weekday evening in front of the sofa.