2 tbsp. chopped tarragon
½ cup heavy cream
4-6 tbsp. lemon juice + zest of 1 lemon
2 cups cooked chicken, shredded
2 bay leaves
6 cups chicken stock
⅔ cup pearl barley
¼ tsp. red pepper flakes (optional)
⅛ tsp. white pepper
10 cloves garlic
1 large leek, whites only, thinly sliced
3 cups mirepoix (equal parts chopped onions, carrots, and celery)
3 tbsp. olive oil