Italian Mushroom and Barley Soup with Wild Mountain Oregano
Prep time
Cook time
Total time
Recipe By: Sheila McDuffie
: Soup
Cuisine: Italian
Serves: 12 cups
Ingredients
2 tablespoons olive oil
1 large leek, white part only and finely sliced
2 celery stalks, finely chopped
2 large carrots, finely chopped
8 ounces crimini or baby portobello mushrooms, sliced
9 cups water
1 cup hulled barley
1½ teaspoons fine sea salt
½ teaspoon freshly ground black pepper
½ head escarole, coarsely chopped
½ teaspoon Italian wild mountain oregano
Instructions
Place olive oil, leek, celery, and carrots in a large heavy pot and cook on medium-high heat, stirring frequently, for 15 to 20 minutes until the vegetables are starting to turn light brown.
Add mushrooms and cook, stirring frequently, for 5 to 10 minutes until cooked through.
Add barley, water, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes until the barley is tender.
Add the escarole and cook for 1 minute until wilted.
Add wild oregano. Taste and adjust seasonings.
Serve hot.
Notes
This recipe makes a lot of soup. If saving some in the refrigerator or freezer, leave out the escarole and add when reheating.
Recipe by The Gardener Cook at https://www.thegardenercook.com/italian-mushroom-and-barley-soup-with-wild-mountain-oregano/