3 Tbsp Delizia Cilantro & Roasted Onion Extra Virgin Olive Oil
1 lb. assorted fresh mushrooms, cut into bite sized pieces
Galena Garlic Atlantic Sea Salt & freshly ground pepper
1 medium yellow onion, finely chopped
1 medium red onion, finely chopped
2-3 Tbsp soy sauce
1 1/2 cups cooked pearled barley
6 cups / 1.5 cups chicken or vegetable broth
1/4 tsp Delizia Roasted Sesame Oil
finely chopped chives, to serve
In your largest, widest soup pot heat 2 tbsp of olive oil over medium-high heat. Stir in the mushrooms and season with salt and pepper. Cook stirring a couple times along the way, until the mushrooms release their liquid and they are deeply browned, about 8 minutes. Remove the mushrooms from the pan, set aside on a plate.
Using the same pot, heat the remaining Tbsp oil over medium high heat. Stir in the onions and cook until tender, a few minutes. Stir 2 Tbsp of the soy sauce, barley, and then the vegetable broth. Bring to a simmer, then reduce the heat a bit. Add the mushrooms and cook another 10 minutes or so. Stir in the toasted sesame oil and taste. Add remaining Tbsp soy sauce. And you might want to add a more toasted
sesame oil a few drops at a time. Serve sprinkled with lots of chopped chives.
Makes 6 servings