Mushroom Barley Soup with White Truffle Oil
Comforting Mushroom Barley Soup is packed with mushrooms, celery, carrot, onion, and hearty barley. Serve with a drizzle of white truffle oil for a touch of decadence!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion medium dice
- 3 garlic cloves finely minced
- 1 teaspoon dried thyme
- 2-3 small carrots medium dice ( roughly 1 cup)
- 2-3 stalks celery medium dice (~1 cup)
- 1 lb (16 oz) cremini (Baby Bella) mushrooms, stems trimmed, caps halved, and thinly sliced
- ¼ cup (60 mL) dry sherry
- 1 cup par-boiled pearled barley
- 5 cups (1.2 L) low-sodium chicken stock
- 1 parmigiano-reggiano rind optional
- kosher salt
- freshly ground black pepper
- 1 tablespoon white truffle oil
- 1 teaspoon fresh lemon juice
Instructions
- Heat the oil and butter in a large soup pot over medium-low heat until lightly bubbling and sizzling. Add the onions and cook for 5 to 7 minutes, stirring frequently, until they are soft and translucent.
- Add garlic and dried thyme and continue cooking for an additional minute or so, stirring frequently, until fragrant. Add the celery and carrot and cook over medium-low heat, stirring occasionally, for an additional 3 to 5 minutes.
- Add the sliced mushrooms and stir the mixture together. Cook over high heat for 5 to 7 minutes, or until the mushrooms begin to release their liquid. Allow the liquid to evaporate, then add the dry sherry. Reduce sherry until barely any liquid is left in the pot.
- Add the pearled barley, chicken stock, and parmigiano-reggiano rind and bring to a boil. Reduce the heat to a low simmer and cook for another 15 to 20 minutes or until barley is cooked through and tender.
- Season soup with salt and pepper to taste. Finish by stirring in the truffle oil and lemon juice. Serve piping hot.
Tips for Success:
- White truffle oil can be found at most supermarkets in the oil/vinegar section. Par-boiled barley can be found at Trader Joes.
Serving: 1serving, Calories: 192kcal, Carbohydrates: 20g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 12mg, Sodium: 491mg, Fiber: 2g, Sugar: 5g