Barley and Wild Mushroom Soup
For a heartier taste, you can use a dry red wine in place of a bottle of the white wine.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 2½ lbs. fresh mushrooms
- 5 Tbsp. vegetable oil, divided
- 10 cups vegetable broth
- ½ dry white wine
- 1 large Spanish onion, peeled and chopped
- 1 stalk celery, chopped
- 2 medium carrots, peeled and sliced
- 2 tsp. thyme
- 1 bay leaf
- ½ tsp. ground black pepper
- 1 cup uncooked pearled barley
- 1 Tbsp. balsamic vinegar
- 2 cloves garlic, peeled and chopped
- Slice the mushrooms, removing the stems and reserving them. Set aside
- Heat 2 tablespoons oil in a large soup pot over low heat. Add all the mushroom stems and a few of the sliced mushroom caps. Cover and cook for 5 minutes, until they begin to release juice. Add the broth and wine, increase heat to high, and bring to a boil. Reduce heat to a low and simmer for 20 minutes.
- Strain the liquid from the soup pot into another container, reserving 8 cups and discarding the rest. Set aside.
- Heat the remaining oil in the soup pot over medium-high heat. Add the onion, celery, and carrots and sauté for 4 minutes. Stir in the thyme, bay leaf, and pepper. Add the remaining mushroom caps and sauté for 5 minutes. Pour in the reserved broth and add the barley. Bring to a boil, then reduce heat to low; simmer for 1 hour, covered.
- Remove the pot from the heat and stir in the balsamic vinegar and garlic. Remove the bay leaf and serve.