1. Cut the butter into small pieces and place it in the refrigerator. 2. Wash, peel, and slice the potatoes into rounds about 1 cm thick. Cook them in the broth until soft (about 15 minutes). 3. Wash the mushrooms, pat them dry with a paper towel, and slice them. 4. Wash the parsley sprigs, pat dry, and finely chop. 5. Using a hand mixer or an immersion blender, purée the cooked potatoes and broth directly in the pot (be sure to remove it from the heat first). 6. Sauté the mushrooms in 1 tablespoon of olive oil in a preheated skillet. 7. Pour the cream into the potato purée, stirring as you bring it to a simmer — but do not let it boil. Remove from heat. 8. Whisk the soup while gradually incorporating the cold butter pieces. 9. Add the mushrooms, salt, parsley, and pepper. Stir and serve. SERVING IDEAS: - Sprinkle finely chopped parsley or chives for a fresh, green accent. - Serve with thin slices of toasted baguette, garlic croutons, or small butter‑fried cubes for crunch. - This soup pairs beautifully with a simple green salad, warm brioche, or a slice of rustic country bread.

   1. Peel onion. 2. Rinse 3/4 cup of pearl barley. 3. Place the chicken and the peeled large onion in 3 liters of water. When broth is boiling, skim off the foam and add barley. Boil for 45-60 minutes until the chicken is cooked through and tender. Skim off the foam as needed. Remove the onion and discard it. Remove the chicken, shred or cut into pieces, and set aside. Strain the broth if needed. 4. Carrot and potatoes: peel and cube. 5. Chop the pickles into small pieces, and add them to the soup. Continue cooking for another 10-15 minutes. 6. Add bay leaf, salt, and pepper. Simmer for a few minutes, then return the shredded chicken to the pot. Let everything meld for 5 more minutes. 7. Garnish with fresh chives (optional) and enjoy with sour cream on the side.