Mushroom Barley Soup with White Truffle Oil
I know what you’re thinking. Those are either some really abnormally large baby bella mushrooms or incredibly teeny, tiny bowls.
Obviously, it is the latter, because that is normal behavior in blog land.
We pour five spoonfuls of soup into three tiny bowls (for two imaginary friends), take pictures, then proceed to dump it all back into the pot, and eat some out a plastic leftover container whilst standing up in the kitchen.
There might also be a few curse words that escape my mouth in the process of it all. Aaaaah, welcome to the world of recipe development and food photography.
Let me guess. I totally just destroyed the illusion for you. That was not cool of me, I know, but sometimes it’s worth mentioning to you (and reminding myself, for that matter) of all the craziness that goes into a single recipe post.
I love it, I really do, but I’m also sane enough–or at least, I think I’m sane enough–to realize that it’s also a little bit nuts.
Then again, I’m editing photographs of mushrooms at 11 o’clock at night, so clearly that realization hasn’t quite sunk in just yet.
Instead let’s just talk about today’s recipe, shall we?
This mushroom barley soup (otherwise known as the third installment of soup week!) is incredibly hearty, thick, and rustic. It calls for a massive loaf of crusty bread–and maybe some chunks of good cheese on the side.
Unlike yesterday’s Thai coconut chicken noodle soup, which calls for some unusual ingredients, this recipe is a cinch to put together and the ingredient list is very simple and straight-forward.
The bulk of the soup comes from the addition of roughly chopped onion, carrots, celery, and barley. To make it extra time-friendly, this recipe calls for quick cooking, par boiled barley (which is available at Trader Joe’s and other supermarkets).
To make it extra decadent, I love to finish this soup off with a generous drizzle of white truffle oil. You can certainly choose to forgo this step if its cost prohibitive or you can’t find it, but it definitely helps take this soup to the next level!
Mushroom Barley Soup with White Truffle Oil
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, medium dice
- 3 cloves garlic, finely minced
- 1 teaspoon dried thyme
- 2-3 small carrots, medium dice (~1 cup)
- 2-3 stalks celery, medium dice (~1 cup)
- 1 lb. (16 ounces) baby bella mushrooms, stems trimmed, halved and sliced
- 1/4 cup dry sherry
- 1 cup par-cooked pearled barley
- 5 cups chicken stock
- leftover parmesan rinds (optional)
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon white truffle oil
- kosher salt
- freshly ground black pepper
Instructions
- Heat oil and butter in a large soup pot over medium-low heat. Add onions and cook for 5 minutes, stirring frequently, until onions are soft and translucent.
- Add garlic and continue cooking for an additional 1-2 minutes, stirring frequently. Add dried thyme.
- Add celery and carrot together and cook over medium-low heat for an additional 3-5 minutes.
- Add sliced mushrooms, stir, and allow to cook over high heat for 5-7 minutes, or until mushrooms begin to release their liquid. Allow liquid to evaporate, before adding dry sherry.
- Reduce sherry until barely any liquid is left in the pot. Add the pearled barley, parmesan rinds, and chicken stock and bring to a low boil. Reduce the heat to a low simmer and cook for another 15-20 minutes or until barley is cooked through.
- Season soup with salt and pepper to taste. Finish by stirring in truffle oil and lemon juice. Serve piping hot.
Notes
White truffle oil can be found at most supermarkets in the oil/vinegar section. Pre-cooked barley can be found at Trader Joes.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 192Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 491mgCarbohydrates: 20gFiber: 2gSugar: 5gProtein: 7g
A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
Just bought some white truffle oil from Amazon and have been racking my brain for a month o what to do with it. Soup to the rescue! I LOVE mushrooms and barley and surprising have everything on hand to whip this up, which never happens for me.
The broth looks so flavorful! Great Recipe! 🙂
I could use some of this for lunch today. Cute baby bowls, where are they from?
Got them from West Elm for $2 a pop!
I just bought a giant vat of mushrooms at the market, and this would the perfect way to use them! You could not have picked a better week to do this soup series, with the record low temps and all. 🙂 Gorgeous as always.
It was really convenient timing–which almost never happens to me!! Haha. Thanks as always!
This looks amazing! I have some barley and wasn’t sure what to do with it. Definitely going to try this one! And the photography is gorgeous as usual!
I love barley in soups! Probably my favorite way to use it. Thanks so much!!
white. truffle. oil. you had me right there girrrl!
Obsessed!!!!!
This soup sounds so cozy and delicious! It makes me want to throw on some sweats and have a bowl by a fire. Can’t wait to give it a try. 🙂
That sounds lovely!! I just need a fireplace and I’d be right there with you 😉
I love mushrooms in soup. Gives it the great meaty flavor without having to add meat. Yum! I’ll take a bottle of that truffle oil please. And totally relate to food photography scenario you described, but add in yelling my husbands name to come in the room and get the dogs out of hear because they’re trying to eat the food! Haha
Haha! Luckily I just have a cat and he’s not a fan of blog food. But sometimes I yell at Connor to help me with holding up a reflector board–poor guy 🙂
Please don’t ever let soup week end! Maybe January can be soup month? Maybe?
Sometimes I forget that the things I do for recipes and photos may not be the most sane. I think these things have become my new normal though.
I think I’d end up drowning in soup!!! Literally. But the thought is very intriguing, I must say 🙂
OMG! You had me a truffle oil And ditto what Kelli said!
Agghh!! Maybe I’ll do another one in February! My brain is fried on soups at the moment 😉
Oh this looks amazing. Never had truffle oil but I sure want to try it. I’d make this anyway without the truffle oil.
Oh my goodness, you have to try it. One of my favorite ways to use it is to add it to homemade macaroni and cheese. Amazing!
Yay for soup week! This looks delicious!
So glad you’re a fan!!!
Hi Laura ,gorgeous soup . What do you mean by par-cooked barley? Do you mean to cook it first partially ?