Fustini's Oils and Vinegars
Truffled Mushroom Barley Soup

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Truffled Mushroom Barley Soup


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Truffled Mushroom Barley Soup

Submitted by Rachel Henderson, Holland, MI




Step 1. 

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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