Mushroom & Barley Soup

Ingredients

  • 1 T. butter

  • 1 T. olive oil

  • 1 shallot, diced

  • 2 cloves garlic, diced

  • 1 carrot, diced

  • 2 celery, diced

  • 3 c. mixed mushrooms (crimini, button, oyster, or any old mix)1 c. pearled barley

  • ½ c. good red wine (Malbec, Cabernet)

  • 2 stems each of rosemary and oregano, tied together

  • 4-5 c. chicken stock 

  • Salt and pepper

Instructions

  1. Melt butter and olive oil together over medium heat

  2. Add shallots and herb bundle

  3. Once shallots are a little brown, add garlic and let cook for a minute or two

  4. Add the mushrooms & salt mixture

  5. Once mushrooms have cooked down, deglaze with the red wine

  6. Using a wooden spoon scrape up all of the good brown bits from the pan

  7. Add barley and stir for a minute

  8. Add stock and ring to a boil, then reduce to a simmer

  9. Let cook for 30 minutes or until barley is tender

Garnish: Dollop of mascarpone

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