Mushroom and Barley Soup

Serves 8
  • 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.