Mushroom Barley Soup with White Truffle Oil
This Mushroom Barley Soup is incredibly hearty, thick, and rustic. It calls for a massive loaf of crusty bread or sourdough for dipping.
Unlike this Thai Coconut Soup, which calls for several harder to find ingredients, this soup recipe is a cinch to put together and the ingredient list is simple and straight-forward.
The bulk of this Mushroom Barley Soup comes from the addition of roughly chopped onion, carrots, celery, and barley. To make it more time-friendly, this recipe calls for quick cooking, par-boiled barley. You can find this at Trader Joe’s and other supermarkets.
For decadence, I love to finish this soup with a generous drizzle of white truffle oil. You can certainly choose to forgo this step if its cost prohibitive or you can’t find it, but it definitely takes this soup to the next level!
Mushroom Barley Soup with White Truffle Oil
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion medium dice
- 3 garlic cloves finely minced
- 1 teaspoon dried thyme
- 2-3 small carrots medium dice ( roughly 1 cup)
- 2-3 stalks celery medium dice (~1 cup)
- 1 lb (16 oz) cremini (Baby Bella) mushrooms, stems trimmed, caps halved, and thinly sliced
- ¼ cup (60 mL) dry sherry
- 1 cup par-boiled pearled barley
- 5 cups (1.2 L) low-sodium chicken stock
- 1 parmigiano-reggiano rind optional
- kosher salt
- freshly ground black pepper
- 1 tablespoon white truffle oil
- 1 teaspoon fresh lemon juice
Instructions
- 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.
22 Comments on “Mushroom Barley Soup with White Truffle Oil”
Hi Laura ,gorgeous soup . What do you mean by par-cooked barley? Do you mean to cook it first partially ?
Yay for soup week! This looks delicious!
So glad you’re a fan!!!
Oh this looks amazing. Never had truffle oil but I sure want to try it. I’d make this anyway without the truffle oil.
Oh my goodness, you have to try it. One of my favorite ways to use it is to add it to homemade macaroni and cheese. Amazing!
OMG! You had me a truffle oil And ditto what Kelli said!
Agghh!! Maybe I’ll do another one in February! My brain is fried on soups at the moment 😉
Please don’t ever let soup week end! Maybe January can be soup month? Maybe?
Sometimes I forget that the things I do for recipes and photos may not be the most sane. I think these things have become my new normal though.
I think I’d end up drowning in soup!!! Literally. But the thought is very intriguing, I must say 🙂
I love mushrooms in soup. Gives it the great meaty flavor without having to add meat. Yum! I’ll take a bottle of that truffle oil please. And totally relate to food photography scenario you described, but add in yelling my husbands name to come in the room and get the dogs out of hear because they’re trying to eat the food! Haha
Haha! Luckily I just have a cat and he’s not a fan of blog food. But sometimes I yell at Connor to help me with holding up a reflector board–poor guy 🙂
This soup sounds so cozy and delicious! It makes me want to throw on some sweats and have a bowl by a fire. Can’t wait to give it a try. 🙂
That sounds lovely!! I just need a fireplace and I’d be right there with you 😉
white. truffle. oil. you had me right there girrrl!
Obsessed!!!!!
This looks amazing! I have some barley and wasn’t sure what to do with it. Definitely going to try this one! And the photography is gorgeous as usual!
I love barley in soups! Probably my favorite way to use it. Thanks so much!!
I just bought a giant vat of mushrooms at the market, and this would the perfect way to use them! You could not have picked a better week to do this soup series, with the record low temps and all. 🙂 Gorgeous as always.
It was really convenient timing–which almost never happens to me!! Haha. Thanks as always!
I could use some of this for lunch today. Cute baby bowls, where are they from?
Got them from West Elm for $2 a pop!
Just bought some white truffle oil from Amazon and have been racking my brain for a month o what to do with it. Soup to the rescue! I LOVE mushrooms and barley and surprising have everything on hand to whip this up, which never happens for me.
The broth looks so flavorful! Great Recipe! 🙂