Mushroom and Barley Soup

Serves 8
None Specified

1 tbsp. olive oil

1 cup minced yellow onion

1/2 lb. sliced mushrooms

2 qts. low-sodium beef stock

1/4 cup dry red wine

1/2 cup pearled barley

- kosher salt and coarse ground black pepper, to taste


In large stock pot, heat oil over medium heat; add onions; cook until golden brown, stirring often (about 10 min.). Add mushrooms; cook until they have released their liquid. Stir in stock and wine; cover and simmer 1 hr. Add barley; simmer, covered, 30 min.; season to taste.