Truffle Barley Soup

By exdircomp

Ingredients

• 3/4 ¾ C barley
• 2 T Le Caprice de Nature (Temecula)
• 3 medium size celery stalks sliced
• 1 large onion chopped
• 1 1/2 1 ½ pounds mushrooms thickly sliced (assorted varieties works nicely)
• 2 T tomato paste
• 64 ounces organic beef broth
• 5 medium size carrots, cut in ¼ inch thick slices
• 1/4 ¼ C dry Sherry
• 1 1/2 1 ½ t sea salt
• Temecla White Truffle Olive Oil for drizzling
• Fresh sage

Preparation

Step 1

In a 3 quart saucepan over high heat, heat barley and 1 Cups water and 3 cups beef broth to boiling. Reduce heat to low; cover and simmer 30 minutes Drain barley; set aside.



Meanwhile, in Dutch oven or saucepot over medium high heat, heat Le Caprice add celery onion and cook 8 to 10 minutes until golden stirring occasionally. Add mushrooms and cook until lightly browned stirring occasionally.



On medium high heat add tomato paste and cook, stirring 2 minutes. Add beef broth, carrots, sherry, salt, barley and 2 cups water; heat to boiling. Reduce heat to low; cover and simmer 20-25 minutes until carrots and barley are tender.


Serve in bowls and drizzle each with TOOC White Truffle Olive Oil. Garnish with fresh Sage.