Truffled Mushroom Barley Soup – Fustini's Oils & Vinegars
Truffled Mushroom Barley Soup Category Soups and Breads Author: Submitted by Rachel Henderson, Holland, MI Ingredients Ingredients - 4 cups of water - 3/4 cup
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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
- pepper
- 2 tablespoons Fustini's White Truffle olive oil
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