WILD MUSHROOM AND BARLEY SOUP

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WILD MUSHROOM AND BARLEY SOUP image

Categories     Soup/Stew     Mushroom     Dinner     Winter

Yield 10-12 servings

Number Of Ingredients 17

2 Tbls olive oil
2 cloves garlic, minced
1.5 Cups diced onions
1.5 Cups sliced or diced carrots
1/2 cup diced celery
3 large portobello mushrooms, diced
1 cup sliced shiitake mushrooms
1 cup sliced chanterelle mushrooms
1.5 cups pearl barley
2.5 quarts chicken or beef stock
2 cups Burgandy wine
1 teaspoon dried oregano
1 tsp dried basil
3 Tbls tomato paste
1 cup enoki mushrooms
2 tsp balsamic vinegar
Kosher salt and fresh ground pepper

Steps:

  • Heat a stockpot over medium-high heat. Add olive oil and garlic. Stir quickly, then add the onions, carrots, and celery. Saute for 5 minutes. Add portabellas, shiitakes, and chanterelles. Saute for 5 minutes more. Add barley, stock, wine, oregano, basil and tomatoe paste. Stir to combine. Bring to boil. Reduce heat to medium and simmer 45 minutes to 1 hour. Remove from heat. Stir in enoki mushrooms and season with vinegar, salt and pepper.

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