Tomato-Mushroom Barley Soup
Soak the barley overnight in 600 ml (approximately 2 cups) water. The next day, bring the barley and bay leaf to a boil in plenty of salted water. Simmer for about 40 minutes over medium heat and then drain.
Meanwhile, peel the shallot and garlic and chop finely. Rinse the mushrooms and chop. Rinse the herbs, shake dry and pluck of the leaves.
In a saucepan, heat 2 tablespoons of oil and sweat the shallots and garlic until glassy. Add the tomato and broth and simmer for about 15 minutes over medium heat. Crush the tomatoes slightly with a whisk.
Sauté the mushrooms in a hot pan with oil and until the juices have evaporated. Stir in the herbs, season salt and pepper to taste and remove from heat.
Season the soup with salt and pepper. Stir in the barley and mushrooms, boil briefly, season again and serve in bowls.