- Total Time
This old-fashioned, hearty soup is a worthy homage—a perfect choice on a blustery winter day.
olive oil2 Tbsp
uncooked onion(s)2 medium, chopped
uncooked carrot(s)3 medium, chopped
uncooked celery3 rib(s), medium, chopped
white wine½ cup(s)
canned beef broth9 cup(s), low sodium
uncooked pearl barley⅓ cup(s), pearl variety
mushroom caps20 oz, packaged
fresh parsley½ cup(s), flat-leaf, fresh, minced
black pepper⅛ tsp, freshly ground, or to taste
fresh parsley3 Tbsp, flat-leaf, fresh, minced (optional)
beef broth cube(s)1 cube(s)
- Heat a large nonstick saucepan or Dutch oven. Swirl in the oil, then add the onions, carrots, and celery. Sauté until wilted, about 5 minutes. Add the wine; simmer until the liquid is reduced by one-fourth. Add the broth; bring to a steady simmer. Stir in the barley; cover and cook, stirring occasionally, until the barley is tender, about 45 minutes.
- Meanwhile, clean and trim the mushrooms; separate the stems from the caps. Chop the stems and one-third of the caps; slice the remaining caps.
- Transfer 1 1/2 cups of the vegetables and barley and 1/2 cup of the liquid to a food processor; puree. Return the mixture to the saucepan.
- Add the mushrooms, parsley, and pepper; stir and bring to a gentle boil. Simmer, covered, until the mushrooms are cooked, 15 minutes. Garnish with the additional parsley, if using. Yields 1 1/2 cups per serving.