WILD MUSHROOM SOUP

Wild Mushroom Soup image

Provided by Amy H.

Time 40m

Number Of Ingredients 10

1 Tbsp extra virgin olive oil
1 lb assorded kinds of fresh wild mushrooms. i used a combination of forest nameko, maitake, morells, and shimeji mushrooms (you can use any kind you like as long as you have at least a pound)
1 lb white mushroom or criminis
1 medium onion
4 clove minced garlic
2 stalk(s) celery, very finely diced
2 large carrots, peeled and diced
1 bottle (32 oz.) vegetable broth or chicken broth
1/2 c instant barley or 1 cup cooked barley
1/4 c fresh parsley

Steps:

1. Clean Mushrooms thoroughly and coarsly chop them.
2. Heat olive oil in the bottom of a large Dutch oven over medium heat. Add onions and sute for 1 minute or until starting to soften. Add garlic and mushrooms, carrots and celery.
3. Saute until vegetables are just softened. Pour in Vegetable broth. Bring just to a boil. Turn down heat and simmer for 30 minutes, Add more broth during cooking if needed.
4. In last 5 minutes of cooking, add in instant barley or cooked barley. Simmer another 5 minutes.
5. Remove soup from heat and stir in fresh chopped parsley and salt & pepper to taste.