Mushroom and Barley Soup

Mushroom and Barley

1 T. butter

1 T. olive oil

1 shallot, dice

2 cloves garlic, dice

1 carrot, dice

2 celery, dice

3 c. mixed mushrooms (crimini, button, oyster, or any old mix)

1 lb stew meat (leave this out if you aren't in the mood for meat)

1 c. pearled barley    

½ c. good red wine (Malbec, Cab)

2 stems each rosemary and oregano, tied together

4-5 c. chicken or mushroom stock

salt and pepper

 

 

Melt butter and olive oil together over medium heat. Brown stew meat and remove to the side. Add shallots and herb bundle. Once shallots are a little brown, add garlic and let cook for a minute or two. Add the mushrooms (don’t forget to salt them here). Once mushrooms have cooked down, deglaze with the red wine. Using a wooden spoon scrape up all of the good brown bits from the pan. Add meat back in. Add barley and stir for a minute, then add stock. Bring to a boil then reduce to a simmer. Let cook for 30 minutes or until barley is tender.

 

 

Garnish: Dollop of mascarpone

 

 

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Martha Pincoffs