Mushroom and Barley Soup with Truffle Oil

A comforting and earthy mushroom and barley soup, enhanced with a drizzle of truffle oil for a touch of luxury and finished with a splash of cream for extra richness.

Prep Time

15 minutes

Total Time

60 minutes

Calories

335 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.18/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Snack•Soup

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive Oil

£0.15

1mediumYellow Onion(diced)

£0.50

2mediumCarrots(diced)

£0.20

2Celery Stalks(diced)

£0.30

3clovesGarlic(minced)

£0.15

1poundCremini Mushrooms(sliced)

£2.50

0.5ounceDried Porcini Mushrooms(rehydrated in 1 cup hot water, then chopped. Reserve the soaking liquid.)

£2.00

0.5cupPearl Barley(rinsed)

£0.30

6cupsVegetable Broth

£1.20

2sprigsFresh Thyme

£0.25

1Bay Leaf

£0.05

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.05

0.3cupHeavy Cream(optional)

£0.30

1teaspoonTruffle Oil(or to taste, for drizzling)

£0.50

2tablespoonsFresh Parsley(chopped, for garnish)

£0.25

Total Cost

£8.71

£2.18 per serving

Instructions

1.
Rehydrate the dried porcini mushrooms in 1 cup of hot water for at least 20 minutes. Once softened, remove from the water, chop, and reserve both the chopped mushrooms and the soaking liquid. Strain the soaking liquid through a fine-mesh sieve to remove any grit.
2.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3.
Add the garlic and cook for 1 minute more, until fragrant.
4.
Add the cremini mushrooms and chopped rehydrated porcini mushrooms to the pot and cook until softened and browned, about 8-10 minutes.
5.
Stir in the rinsed pearl barley, vegetable broth, reserved porcini mushroom soaking liquid, thyme sprigs, and bay leaf. Season with salt and pepper.
6.
Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the barley is tender.
7.
Remove the thyme sprigs and bay leaf.
8.
Stir in the heavy cream (if using) and heat through.
9.
Ladle the soup into bowls and drizzle with truffle oil. Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

335 kcal / 1402 kJ

Carbs

38g

15% of RDA

Fat

17g

24% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer flavor, use a combination of different types of mushrooms, such as shiitake or oyster mushrooms.

If you don't have truffle oil, you can substitute it with a small amount of grated Parmesan cheese or a squeeze of lemon juice for added flavor.

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Cooking Equipment

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use a combination of different types of mushrooms, such as shiitake or oyster mushrooms.

If you don't have truffle oil, you can substitute it with a small amount of grated Parmesan cheese or a squeeze of lemon juice for added flavor.

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Mushroom and Barley Soup with Truffle Oil

Ingredients

Instructions