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!
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.