Garlic Mushroom Olive Oil Wild Mushroom Soup

Posted by in Recipes on Mar 14, 2013 . .

1 lb Fresh Protobello mushrooms
1/2 lb Fresh Porcini and/or Chantrelle mushrooms
1/4 Cup Olive Cart Garlic Mushroom Extra Virgin Olive Oil
6 Shallots, finely shopped
4 Large Fresh Sage Leaves Chopped
1 tsp each chopped fresh mint, oregano and thyme
1/2 tsp chopped fresh rosemary leaves
1/4 cup chopped fresh Italian Parsley
2 cups water
4 Cups Homemade chicken stock, or canned reduced sodium reduced fat chicken broth
3/4 cup pearl barley, rinsed
1 lb spinach, carefully rinsced, dried, stemmed and finely shredded
4 to 6 thin french bread slices, toasted and brushed on one side with EVOO
Grated Parmesan cheese
Dry Sherry
Olive Cart Olio Nuovo to drizzle into bowls

Brush off any dirt fro the mushrooms and then wipe with a damp towel. Trim off the stems and dice the mushroom caps.

In a large soup pot over medium heat, warm 1/4 cup of Olive Cart Garlic Mushroom Olive Oil. Add the shallots and saute until they become translucent, 1 to 2 minutes. Add teh mushrooms and cook, stirring, until they give off a little liquid, then stir in all of the herbs. Once the mushrooms have softened and are well coated with oil, after a few minutes, add teh water and stock or broth and bring to a boil. Stir in the barley, reduce the heat to low and cook until the barley is just tender about 45 minutes.

Stir in the spinach anc cook briefly until wilted. Ladle into warmed bowls and top with the toasted bread slices. Sprinkle with Parmesan and add a small splash of sherry to each bowl. Drizzle with Olive Cart Olio Nuovo Extra Virgin Olive Oil.

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