In a large, heavy soup pot, combine 8 cups chicken or vegetable broth, 1/2 cup pearl barley, rinsed and drained, 1/2 cup diced carrots and 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon. Reduce the heat to medium-low and simmer, partially covered, until the barley is just tender but not mushy, about 30 [...]
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