Herbed Duck Pottage with Barley and Potato - Testing

https://canardsdulacbrome.com/recettes/soupe-repas-au-canard-a-lorge-et-aux-patates-douces/

0 - I want to use the recipe in the link as my base but I don't specifically want to alter it to my tastes, I want to adapt it to my cooking, therefore the below comes with some important differences from the original, differences that are as of yet unproven.

1 - It was very good, but the original recipe asked for 2.5cups of broth, I added an extra 4 and it still came out more like a stew! Also, Ben feels that more pepper makes the soup. Since I didn't measure it, I will have to experiment.

2 - I didn't have chard nor corn kernels. I omitted greens, and I substituted peas for the corn. It made for a stodgy meal. With the leftovers I tested a bit, added greens and pan fried mushrooms with white wine and added enough water to make it soupy. This improved it very much.

Olive oil 

1 onion (6oz/170g) chopped

12 oz mushrooms, diced

1/3 cup white wine

6+ cups duck broth

2 bay leaves

2 tsps. Herbes de Provence

¼ tsp celery seed

3 carrots (9oz) sliced

1 cup (200g) pearl barley

½ tsp salt, to taste

½ tsp pepper

Any leftover meat from a roast duck (best if at least 1lb), rough chop

1 lb diced potato

1½ cups corn kernels or garden peas

3 large chard leaves, thin sliced

1. In a soup pot heat the olive oil and fry the onion and mushroom until browned. Deglaze with the white wine and cook until reduced.
2. Add the broth, bay leaves, dried herbs, carrots, barley, celery seeds and salt and pepper. Simmer for about an hour.
3. Add the meat, potato and corn (or peas) and chard and simmer another 15 to 30 minutes, or until the potatoes are soft.
4. To reheat the soup, add more liquid (broth or water) to desired consistency.