French Mushroom and Pearl Barley Soup | Rustic Autumn Soup

Wash and rinse the pearl barley under cold running water in a fine sieve, then drain thoroughly.

Clean the brown button mushrooms and cut them into even wedges or thick slices. Peel the carrots and dice finely, and finely chop the shallots and garlic cloves.

Heat the olive oil and half of the butter (15 g) in a heavy-bottomed pot or cast-iron casserole. Add the chopped shallots and carrots, then sauté over medium heat for 4-5 minutes until slightly softened.