Italian Mushroom and Barley Soup with Wild Mountain Oregano
 
Prep time
Cook time
Total time
 
Recipe By:
: 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
  1. 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.
  2. Add mushrooms and cook, stirring frequently, for 5 to 10 minutes until cooked through.
  3. 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.
  4. Add the escarole and cook for 1 minute until wilted.
  5. Add wild oregano. Taste and adjust seasonings.
  6. 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/