Truffled Mushroom Barley Soup – Fustini's Oils & Vinegars

Ingredients

• 4 cups of water
• 3/4 cup pearl barley
• 2 medium onions, diced
• 3 stalks celery, diced
• 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
• 2 pounds mixed mushrooms, sliced
• 4 large carrots, peeled and diced
• 8 cups vegetable stock
• 1 tablespoon tomato paste
• 1 cup chopped kale
• salt and pepper to taste
• 2 tablespoons Fustini's White Truffle olive oil