Truffled Mushroom Barley Soup
Truffled Mushroom Barley Soup
Submitted by Rachel Henderson, Holland, MI
Soups and Breads
Ingredients
- 4 cups of water
- 3/4 cup pearl barley
- 2 medium onions, diced
- 3 stalks celery, diced
- 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 2 pounds mixed mushrooms, sliced
- 4 large carrots, peeled and diced
- 8 cups vegetable stock
- 1 tablespoon tomato paste
- 1 cup chopped kale
- salt and pepper to taste
- 2 tablespoons Fustini's White Truffle olive oil
Directions
- Bring water and barley to a boil in a medium saucepan. Cover and simmer 30 minutes, barley will only be partially cooked. Drain. In a large stockpot, sauté, onions and celery in Fustini's olive oil until tender. Add mushrooms and sauté, for 7 minutes. Stir in carrots, vegetable stock, tomato paste and cooked barley. Simmer 30 minutes. Add kale and simmer about 4 minutes or until kale is just tender. Remove from heat and season with salt and pepper. Garnish with Fustini's White Truffle olive oil.
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