Wild Mushroom and Barley Soup

Wild Mushroom and Barley Soup

2 tablespoons olive oil
2 cloves garlic, minced
11/2 cups diced onions
11/2 cups sliced or diced carrots
1/2 cup diced celery
3 large portobello mushrooms, diced
1 cup sliced shiitake mushrooms
1 cup sliced chanterelle mushrooms
11/2 cups pearl barley
21/2 quarts chicken or beef stock
2 cups Burgundy wine
1 teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons tomato paste
1 cup enoki mushrooms
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black
pepper, to taste

■ Heat a stockpot over medium-high heat.
Add the olive oil and garlic. Stir quickly, then
add the onions, carrots, and celery. Sauté for 5
minutes. Add the portabellas, shiitakes, and
chanterelles. Sauté for 5 minutes more. Add
the barley, stock, Burgundy, oregano, basil,
and tomato paste. Stir well to combine. Bring
to a boil. Reduce the heat to medium and
simmer 45 minutes to 1 hour.

■ Remove from the heat. Stir in the enoki
mushrooms and season with vinegar, salt, and
pepper.
Makes 10 to 12 servings