HappyCook80's Recipe

Sage Barley-Mushroom Soup

Category: Recipes

Sage Barley-Mushroom Soup

1 tablespoon olive oil
3 medium onions, chopped
5 cloves garlic, minced
1 1/2 pounds mushrooms, sliced
1 red bell pepper, seeded, diced
2 tablespoons chopped fresh sage or 1 teaspoon dried
1/4 teaspoon ground red pepper or to taste
2 bay leaves
3 cups chicken broth
2 cups dry red wine
1 cup water
splash worcestershire sauce
1 cup pearl barley
1 to 2 teaspoons sugar, optional
4 ounces goat cheese or ricotta, optional
1 cup frozen baby peas
1/4 teaspoon salt or to taste

Heat olive oil in large non-stick Dutch oven over medium heat. Add
onions and garlic and cook until translucent, about 10 minutes. Add mushrooms, bell pepper, sage and red pepper. Cook, stirring frequently, until mushrooms are wilted, about 15 minutes.

Add bay leaves, broth, wine, water and worcestershire and heat to boil. Add barley, reduce heat to low; simmer uncovered until barley is tender, about 35 to 40 minutes. Taste and if wine flavor is too strong, add sugar a little bit at a time.

Add cheese, if using, peas and salt. Cook just enough to melt cheese and heat peas through, about 5 minutes. Remove bay leaves.
Serves 4.