Barley and Wild Mushroom Soup

Save to My Recipes

For a heartier taste, you can use a dry red wine in place of a bottle of the white wine.

Difficulty: Medium

Hands-on: 20 minutesTotal: 1 hour 45 minutes

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat9g
Saturated Fat1g
Cholesterol0mg
Sodium800mg
Total Carbohydrate31g
Dietary Fiber5g
Sugars5g
Protein6g