January 30, 2011

Mushroom Barley Soup


Mushroom Barley Soup is perfect for a cold night. It’s savory and hearty without being heavy. It’s also low-fat and chock full of whole grains and potassium-filled mushrooms so you don’t have to stray from your New Years resolutions (or if you’re like me and have already strayed, go ahead and add that dollop of sour cream on top).



1 Tbs olive oil

1 Tbs butter

2 lbs crimini mushrooms, sliced

2 cloves garlic, minced

1 tsp pepper

1 medium yellow onion, diced

1 cup red wine

2 cups barley, rinsed

8 cups beef stock, or 8 cups vegetable stock plus 1 Tbs soy sauce if you’re a vegetarian

1 Tbs oregano

2 Tbs tomato paste



In a large soup pot heat butter and olive oil over medium high heat. Add mushrooms and cook, stirring occasionally, until starting to brown, about 15 minutes.

Add garlic, pepper and onion. Reduce heat to medium and cook until onions are golden brown, about 15 minutes.

Add wine, scraping bits off of the bottom of the pan.

Add barley, stock, oregano and tomato paste.  Cook, stirring occasionally until barley is tender, about 45 minutes. Add more stock if needed.

Add salt to taste. I found that the stock provided plenty of salt on its own.


Top with sour cream, shaved parmesan or thinly sliced strips of prosciutto.

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