In this recipe, black barley and our Portabella Mushrooms combine to make a rich, filling soup. Precooking the black barley allows the vegetables to keep a little bite with a shorter cook time.

Prep time: 30 min
Cook time: 80 min
Total time: 110 min

INGREDIENTS

Makes 6 servings

• 7 Cups Chicken Or Vegetable Stock, divided
• 2 Ounces Chopped Portabella Mushroom
• 1/2 Cup Black Barley
• 2 Tablespoons Canola Oil
• 1 Onion, finely diced
• 2 Carrots, finely diced
• 2 Celery Stalks, finely diced
• 1 Parsnip, finely diced
• 1 Tablespoon Soy Sauce
• 4 Ounces White Button Mushrooms, sliced
• 1 1/2 Cups White Wine
• 1 Tablespoon Tomato Paste
• 3 Tablespoons Fresh Dill Leaves
• 1  Bay Leaves
• 1/2 Teaspoon Thyme

DIRECTIONS

1. Boil 1 cup stock and add Portabella Mushrooms. Cover and remove from heat; set aside.
2. Precook black barley by bringing it to a boil with 1 cup stock. Turn down heat and simmer until liquid is evaporated. Remove from heat and reserve.
3. Meanwhile, heat oil in large stockpot over medium heat. Add onions and sauté until translucent.
4. Add celery, carrots and parsnip. Cook until softened, stirring frequently. Add soy sauce and lower heat. Add remaining stock, barley, white button mushrooms, wine, tomato paste, dill, bay leaf and thyme. Cook 1 hour.
5. Add Portabella Mushrooms and soaking liquid to soup. Simmer until mushrooms are heated through, then serve.