Mushroom-Barley Soup

Over the years, I have made a good many versions of mushroom barley soup because on a certain kind of late fall/early winter night, there is nothing I'd rather have for dinner. I wondered a bit about the apparent simplicity of this version -- no dried mushrooms or beef broth, no herbs or spices added ... nothing but salt and a healthy dose of pepper.

And while I wouldn't make this every time I am in the mood for this kind of soup, something about the simplicity was really appealing ... the earthiness of the mushrooms really comes through and the pepper definitely perks things up.

I find prep work relaxing so I don't buy the pre-sliced mushrooms, but if I had this soup would have taken about 10 minutes of hands on time and can be on the table in about an hour.

Good with a lighter red wine.

Served with side salad of mixed lettuces, segments of honey tangerines, and shaved fennel with a sherry vinaigrette.