Hearty Mushroom and Barley Soup

  • ½ cup uncooked barley
  • 1 tbsp. vegetable oil
  • 2 cups homemade stock ( vegetable or chicken )
  • 1 large onion; medium dice
  • 2 medium carrots; medium dice
  • 3 ribs celery; medium dice
  • 1 tbsp. vegetable oil
  • ½ tsp.* basil
  • ½ tsp.*oregano
  • ½ tsp.* thyme
  • 1 clove fresh garlic; minced
  • ¼ cup white wine
  • 2 cups canned diced tomatoes
  • 4 cups mushrooms; sliced
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 tbsp. lemon juice
  • ¼ bunch fresh parsley; picked and finely chopped

 

*double amounts if using fresh herbs*

Add oil to a small pot over medium heat. Add barley and sauté for 3-4 minutes, tossing occasionally, until grains are slightly toasted. Add stock and bring to a boil. Reduce to a simmer and cover, allowing barley to cook until tender. Drain half of the liquid into a separate bowl and set aside. In a large stock pot, sauté onions, carrot, and celery in oil until onions are translucent and vegetables are softened. Add mushrooms and continue cooking until slightly browned. Add herbs and garlic, and cook until garlic becomes fragrant, stirring often. Deglaze pan with white wine and cook until wine is almost completely evaporated. Add reserved stock, tomatoes, salt, and pepper. Bring to a boil and reduce to simmer. Add cooked barley with remaining stock and continue to simmer until slightly thickened. Add lemon juice and parsley to taste, and adjust seasoning if needed. More stock can be added to loosen the consistency of the soup, depending on preference.

Posted in: , , , , , ,