Wild Mushroom, Spinach and Barley Soup

By GwennW

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 4 cups (about 1/2 pound) shiitake mushrooms, cleaned and quartered
• 4 cups (about 1/2 pound) oyster mushrooms, cleaned and quartered
• 1/2 pound (8 ounces) button mushrooms, cleaned and sliced
• 1 cup dry sherry
• 16 cups low-sodium vegetable broth, or more as needed
• 2 cups fresh spinach, rinsed and chopped
• 21/2 cups dry barley
• Salt and pepper

Details

Servings 8

Preparation

Step 1

In a heavy stockpot, heat oil over medium heat. Add onions, then garlic and sauté for 5 minutes, or until soft. Add mushrooms and sherry and sauté about 15 minutes or until mushrooms are soft. Add broth and spinach and bring to a boil. Reduce heat to low and simmer for 30 minutes. Stir in barley and simmer for another 30 minutes. Add more broth or water if the soup is thicker than you like. Season to taste with salt and pepper.

Adapted from “Souper Jenny Cooks” by Jenny Levison (Schroder Media, $19.95)